Hot and Sour Soup
- 32 oz chicken broth, homemade or low-sodium store bought
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp dark soy sauce
- 1/2 tsp red pepper flakes
- 8 oz large button mushrooms or fresh shiitakes, stems removed, caps thinly sliced
- 4 Tbsp rice vinegar
- 2 Tbsp cornstarch
- 1 large egg, lightly beaten
- 7 oz firm tofu, drained, cut into 1/4-inch cubes
- 2 Tbsp finely grated peeled fresh ginger
- Sriracha, to taste
- 3 scallions, thinly sliced
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Button mushrooms or fresh shiitakes, large (8 oz)
- Ginger, fresh (2 Tbsp)
- Scallions (3)
- Canned Goods
Chicken broth, store bought homemade or low-sodium (32 oz)
- Condiments
- Rice vinegar (4 Tbsp)
- Soy sauce, reduced sodium (2 Tbsp)
- Soy sauce, dark (1 Tbsp)
- Sriracha (1)
- Cooking & Baking
- Cornstarch (2 Tbsp)
- Red pepper flakes (1/2 tsp)
- Refrigerated
- 7 oz firm tofu, firm (1 drained cut into 4-inch cubes)
- Egg, large (1)
Preparation
Read recipe preparation on theperfectpantry.com
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Published February 11, 2010 (3 years ago).
5 people saved this recipe.
