Hot and Sour Soup

• 分量: 5 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

6 cups beef broth

1/2 cup sliced mushrooms

1/4 cup soy sauce (regular or reduced sodium)

1/4 cup rice wine vinegar (or white vinegar)

1 tablespoon sriracha sauce

1 teaspoon white pepper

3 tablespoons cornstarch (arrowroot or tapioca starch)

3 tablespoons cold water

2 large eggs (well beaten)

6 oz. firm tofu (sliced into thin strips)

2 green onions (sliced)

手順

Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.

Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.

Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.

Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.

栄養

• カロリー: 110 kcal
• 脂肪総量: 4 g
• 炭水化物総量: 7 g
• タンパク質: 10 g