Hot and Sour Tofu Soup

Name: Hot and Sour Tofu Soup
Total time: 35
Yield: 3
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

Recipe by Dawn RD from allrecipes.com

Dinner 35 Mins.

Ingredients

3 servings

•

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

Instructions

Stir vinegar and cornstarch together in a bowl.
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.
Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.