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Easy Hot and Sour Soup

5.0 from 1 review

Makes 6 servings

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Ingredients

4 tablespoons rice vinegar
2 tablespoons corn starch
6 cups chicken broth, reduced sodium (or vegetable broth)
2 tablespoons soy sauce, reduced sodium
3 garlic cloves, minced
1 tablespoon ginger, grated
2 teaspoons Sriracha (optional)
6 ounces shiitake mushrooms, thinly sliced
2 large eggs, beaten
7 ounces extra-firm tofu, thinly sliced
1 teaspoon sesame oil
2 green onions, thinly sliced

Instructions

In a small bowl, mix vinegar and corn starch with a fork until corn starch is dissolved. Reserve for later use.

In a large stock pot, bring broth, soy sauce, garlic, ginger, and Sriracha to a boil. Add mushrooms and simmer for 3 minutes until slightly tender. Whisk in the vinegar mixture for one minute. Add eggs in a thin stream while whisking (in one hand slowly pour eggs and in the other quickly whisk them into the broth). Add tofu, sesame oil, and onions and serve immediately.

Nutrition Facts

For 1 ½ cup serving = 144 calories, 5.8 g fat, 1.2 g saturated fat, 10.9 g carbohydrates, 2.3 g sugar, 11.3 g protein, 1.0 g fiber, 700 mg sodium, 1 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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