Hot and Sour Tofu Soup
Description
This version of hot and sour chicken soup features tofu and plenty of vegetables like shiitake mushrooms, bamboo shoots, and onions.
Ingredients
•
3 tablespoons red wine vinegar
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2 tablespoons cornstarch
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3 cups chicken broth
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1/2 cup water
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1/2 cup sliced bamboo shoots, drained
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8 dried shiitake mushrooms, rehydrated
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1 clove garlic, crushed
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1 (1/2 inch) piece fresh ginger root
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2 teaspoons soy sauce
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1/4 teaspoon red pepper flakes
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2 ounces firm tofu, diced
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1 egg, beaten
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2 green onions, chopped
Directions
1
Stir vinegar and cornstarch together in a bowl.
2
Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
3
Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.