Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 teaspoons freshly ground black pepper; 3 Tbsps cornstarch; 1 teaspoon dark sesame oil; 7 grams dried shiitake mushrooms (about; 7 grams dried wood ear mushrooms (about; 4 larges egg whites, lightly beaten; 59 milliliters minced fresh cilantro; 1 Tbsp minced peeled fresh ginger; 1 teaspoon minced garlic; 118 milliliters chopped green onions; 1 Tbsp low-sodium soy sauce; 59 milliliters rice vinegar; 227 grams reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes; 532 milliliters water, divided; 907 grams carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)

Need a gluten free, dairy free, and vegetarian soup? Hot and Sour Soup could be an awesome recipe to try. One portion of this dish contains around 8g of protein, 3g of fat, and a total of 98 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have shiitake mushrooms, carton, cornstarch, and a few other ingredients on hand, you can make it.

Instructions

Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil.

Ingredients you will need

Garlic

Ginger

Broth

Water

Equipment you will use

Sauce Pan

Add mushrooms. Reduce heat, and simmer 5 minutes.

Ingredients you will need

Mushrooms

Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

Ingredients you will need

Soy Sauce

Vinegar

Pepper

Tofu

Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon.

Ingredients you will need

Corn Starch

Egg Whites

Broth

Water

Soup

Equipment you will use

Wooden Spoon

Whisk

Remove from heat; stir in onions, cilantro, and sesame oil.

Ingredients you will need

Sesame Oil

Cilantro

Onion

Drizzle with chili oil, if desired.

Ingredients you will need

Chili Oil

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 3Tbsps

cornstarch 1teaspoon

dark sesame oil 7grams

dried shiitake mushrooms (about 7grams

dried wood ear mushrooms (about 4larges

egg whites, lightly beaten 59milliliters

minced fresh cilantro 1Tbsp

minced peeled fresh ginger 1teaspoon

minced garlic 118milliliters

chopped green onions 1Tbsp

low-sodium soy sauce 59milliliters

rice vinegar 227grams

reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes 532milliliters

water, divided 907grams

carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try The Winery of Good Hope Bush Vine Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.