I love to order this in Chinese restaurants, but it is really easy to make at home. Low calorie, fairly healthy and a nice hit of heat and flavor for a rainy day lunch. Leftovers last 3 days in the frig or 3 months in the freezer. This version is courtesy of Amy in the Kitchen and is quite filling at 131 calories per bowl. I’m not really a fan of tofu, so skipped that and instead tossed in some potstickers that had been lingering way too long in my freezer. They only took a few minutes to cook in the hot soup. Delicious!
6 cups beef or chicken broth
1/2 cup mushrooms, sliced ( I used shitake)
1/4 cup lite sodium soy sauce
1/4 cup rice wine vinegar
1 Tbs. sriracha sauce
1 tsp. ground white pepper
3 Tbs. cornstarch
3 Tbs. cold water
2 eggs well beaten
6 oz. firm tofu sliced into strips
2 green onions, sliced
Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.
Thicken: In a small bowl whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
Add Protein: Pour the beaten eggs into the soup while gently stirring. Add the tofu and green onions, stir and remove from heat. Serve immediately. Serves 4.
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