Hot and Sour Soup with Tofu

Name: Hot and Sour Soup with Tofu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 118 milliliters canned sliced bamboo shoots, drained and cut into julienne strips; 3 Tbsps cornstarch; 1 large egg, lightly beaten; 946 milliliters fat-free, less-sodium chicken broth; 1 Tbsp finely chopped peeled fresh ginger; 1 garlic clove, minced; 118 milliliters thinly diagonally sliced green onion tops; 2 Tbsps less-sodium soy sauce; 14 grams package dried sliced shiitake mushroom caps; 2 teaspoons sugar; 414 milliliters water, divided; 397 grams package firm water-packed tofu, drained; 1 teaspoons white pepper; 59 milliliters white vinegar

Need a gluten free and dairy free main course? Hot and Sour Soup with Tofu could be a super recipe to try. This recipe makes 6 servings with 104 calories, 15g of protein, and 2g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up water-packed tofu, garlic clove, thinly green onion tops, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan.

Ingredients you will need

Tofu

Equipment you will use

Paper Towels

Frying Pan

Let stand 30 minutes. Discard paper towels.

Equipment you will use

Paper Towels

Cut tofu into 1-inch cubes.

Ingredients you will need

Tofu

Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

Ingredients you will need

Mushrooms

Garlic

Broth

Water

Equipment you will use

Sauce Pan

Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir).

Ingredients you will need

Bamboo Shoots

Corn Starch

Broth

Water

Tofu

Egg

Equipment you will use

Whisk

Bowl

Place pan over low heat; cook 1 minute. Stir soup gently to combine.

Ingredients you will need

Soup

Equipment you will use

Frying Pan

Sprinkle with green onions.

Ingredients you will need

Green Onions

Equipment

Ingredients

Servings:

118milliliters

canned sliced bamboo shoots, drained and cut into julienne strips 3Tbsps

cornstarch 1large

egg, lightly beaten 946milliliters

fat-free, less-sodium chicken broth 1Tbsp

finely chopped peeled fresh ginger 1

garlic clove, minced 118milliliters

thinly diagonally sliced green onion tops 2Tbsps

less-sodium soy sauce 14grams

package dried sliced shiitake mushroom caps 2teaspoons

sugar 414milliliters

water, divided 397grams

package firm water-packed tofu, drained 1teaspoons

white pepper 59milliliters

white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. 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 Essay Chenin Blanc Blend. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.