Hot and Sour Soup

By JenHall

This is a zone recipe. We have had this once, it was pretty good may need to make a few adjustments next time. Didn't care for the sesame oil.

Ingredients

• 12 oz. extra firm tofu (6 protein)
• 8 cups chicken broth, low sodium (1 carb)
• 2 teaspoons chile paste
• 1/4 cup soy sauce (1/2 carb)
• 2 cups mushroom, sliced (1/2 carb)
• 1/2 teaspoon black pepper
• 1/4 cup white vinegar
• 1 cup bamboo shoots, cut into julienne strips (1/4 carb)
• 2/3 cup water chestnuts, sliced (2 carb)
• 3/4 cup snow peas, chopped (1/2 carb)
• 3 teaspoons corn starch (3/4 carb)
• 1/3 cup water
• 2 eggs, beaten (2 protein, 2 fat)
• 4 2/3 teaspoons sesame oil (14 fat)
• 3/4 cup green onions, thinly sliced (1/2 carb)

Preparation

Step 1

Remove tofu from package. Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture. After 15 minutes, dice tofu into 1/4 inch cubes. Set aside.

Bring chicken broth to a boil. Add chile paste (optional), soy sauce, and mushrooms and simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu and simmer for 10 more minutes.

Mix cornstarch with cold water until smooth, then stir into soup. Bring up to a simmer. Pour beaten eggs over the simmering surface in a very thin stream.

Let stand for 15 seconds, then stir in sesame oil and green onions. Taste and correct seasonings, if necessary.