Hunan Hot and Sour Soup
A popular appetizer in Chinese restaurants, Hot and Sour Soup also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty shiitake mushrooms.
Ingredients
- 6 cups vegetable or chicken stock
- 2 cloves garlic, minced
- 1 tsp gingerroot, minced
- 1/2 tsp black pepper
- 2 Tbs tamari
- 4 shiitake mushrooms, stems removed, thinly sliced
- 1/2 lb firm tofu, sliced into 1/4x1-inch (0.5x2.5cm) strips
- 1 cup Napa cabbage, shredded
- 1 carrot, thinly sliced
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 2 Tbs rice vinegar
- 1 Tbs mirin (Chinese cooking wine)
- 1 Tbs cornstarch dissolved in 3 Tbsp (45mL) cold water
- 1 egg, well-beaten (optional)
- 1/2 cup green onions, chopped
- 1/4 cup cilantro, chopped
Directions
- Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9 to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.
- Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.
- Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.
Nutrition
% Daily Value
Calories
258
Calories from Fat
67
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
9%
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
72mg
24%
Sodium
1094mg
46%
Potassium
856mg
24%
Total Carbohydrate
32g
Dietary Fiber
3g
12%
Sugars
11g
Sugar Alcohols
0g
Protein
18g
36%