Hot and Sour Tofu Soup recipe

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Ingredients

3 tablespoons red wine vinegar
2 tablespoons cornstarch
3 cups chicken broth
½ cup water
½ cup sliced bamboo shoots, drained
8 dried shiitake mushrooms, rehydrated
1 clove garlic, crushed
1 (1/2 inch) piece fresh ginger root
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
2 ounces firm tofu, diced
1 egg, beaten
2 green onions, chopped

Nutrition Info

316.6 calories
carbohydrate: 66.9 g
cholesterol: 68.1 mg
fat: 4.1 g
fiber: 9.5 g
protein: 13 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1402.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 cups

Recipe Note

A tofu version of hot and sour chicken soup that tastes like the restaurant soup.

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