Hot and Sour Soup

• porcje: 5 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 110 kcal
• Tłuszcz Całkowity: 4 g
• Węglowodany Całkowite: 7 g
• Białko: 10 g