Hot and Sour Soup with Shrimp and Tofu

By cserumga

Per serving: 232 cal, 6g total fat, 111mg chol, 617mg sodium, 17g carb, 3g fiber, 28g protein

Ingredients

• 8 cups low sodium chicken broth
• 2 Tbsp each light brown sugar, minced fresh ginger, and low sodium soy sauce
• 1 Tbsp each minced garlic and Sriracha sauce
• 4 cups shredded napa cabbage
• 2 cups sliced shiitake mushrooms (3 1/2 oz)
• 1 cup small-diced extra-firm tofu
• 1/2 cup minced red bell pepper
• 1 can sliced bamboo shoots, drained (8 oz)
• 1/4 rice vinegar
• 2 Tbsp fresh lime juice
• 1 Tbsp cornstarch
• 12 oz large shrimp, peeled, deveined, and sliced in half lengthwise
• 1/2 cup bias-sliced scallions
• 2 serrano chiles, thinly sliced

Details

Servings 5
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Combine broth, brown sugar, ginger, soy sauce, garlic, and Sriracha in a large pot. Bring the mixture to a boil, then reduce the heat to a simmer.

Add cabbage, mushrooms, tofu, bell pepper, and bamboo shoots; simmer 5 minutes.

Whisk together vinegar, lime juice, and cornstarch in a small bowl for the slurry to thicken the soup. Boil soup until it's slightly thickened, 1-2 minutes.

Stir in shrimp and cook until opaque, about 3 minutes.

Serve shrimp with ramen noodles and garnish with scallions and serrano slices.