Hot and Sour Soup
Hot and sour soup has wonderful aroma and a spicy kick. Shiitake mushrooms, ginger, and garlic make this is a great go-to soup to soothe a cold.
- 1 Tbsp. coconut oil
- 8 oz shiitake mushrooms, thinly sliced
- 2 cloves garlic, finely chopped
- 1-inch piece fresh ginger, peeled, finely chopped
- 1 tsp. red chili paste (like sambal oelek)
- ½ tsp. crushed red pepper
- ½ cup canned sliced bamboo shoots
- ¼ cup reduced-sodium soy sauce
- 4 cups low-sodium organic vegetable broth
- 14 oz firm tofu, cut into 1-inch cubes
- ¼ cup rice vinegar
- 2 Tbsp. cornstarch
- 1 large egg, lightly beaten
- 6 fresh cilantro sprigs, leaves removed, stems discarded
Heat oil in large skillet over medium-high heat.
Add mushrooms; cook, stirring frequently, for 2 to 3 minutes.
Add garlic, ginger, chili paste, red pepper, and bamboo shoots; cook, stirring frequently, for 1 to 2 minutes.
Add soy sauce and broth. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 10 minutes.
Add tofu; cook for 2 to 3 minutes.
Combine vinegar and cornstarch in a small bowl; mix until smooth.
Add cornstarch mixture to soup; cook, stirring constantly, for 3 to 4 minutes, or until soup thickens. Remove from heat.
Slowly add egg to soup, stirring constantly, so that egg cooks and forms threads.
Evenly divide soup between 6 serving bowls; garnish with cilantro.
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