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Hot and Sour Soup




Source of Recipe


Marilee
8 cups low-sodium chicken broth
1/4 cup cornstarch
3 tablespoons water
1 cup thinly sliced green cabbage or bok
choy (about 3 ounces)
1 cup sliced fresh shiitake, cloud ear, or
other mushrooms
1/2 cup sliced green onions (about 6 green
onions)
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger root
1/2 pound firm reduced-fat tofu, cut into strips
1 cup white vinegar or to taste
1 tablespoon black pepper or to taste (freshly
ground preferred)
Egg substitute equivalent to 2 eggs, or 2 eggs
lightly beaten
1 teaspoon fragrant toasted sesame oil

Bring the broth to a boil in a large stockpot over high heat.
Meanwhile, mix the cornstarch with the water in a small bowl; set
aside. Add the cabbage, mushrooms, green onions, soy sauce, and ginger root to the boiling broth. When the broth mixture returns to a boil, stir in the cornstarch mixture. Let the mixture boil for about 3 minutes. Add the tofu strips, vinegar, and pepper. Taste and add more pepper or vinegar if desired. Reduce heat to a simmer. Slowly drizzle the egg substitute into the simmering soup, stirring gently. Remove from the heat, stir in the sesame oil, and serve.