Hot and Sour Soup

By rossboys

Ingredients

• 1 Tbsp vegetable oil
• 2 cloves garlic, minced
• 6 cups reduced-sodium beef broth
• 1 Tbsp reduced-sodium soy sauce
• 1 cup canned straw mushrooms, drained
• 1 cup canned sliced bamboo shoots, drained
• 1 cup chopped tofu (optional)
• 3 Tbsp cornstarch
• 3 Tbsp cold water
• 3 egg whites, lightly beaten
• 1 Tbsp white vinegar
• 1/8 tsp hot red pepper sauce

Details

Servings 8

Preparation

Step 1

In a large saucepan, heat oil over medium heat. Add garlic. Cook, stirring constantly, for 1 minute. Add broth and soy sauce. Cook for 1 minute.

Stir mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10 minutes.

In a small bowl, combine cornstarch and water. Mix well. Add cornstarch mixture to pan. Cook, stirring occasionally, until soup thickens, about 3 minutes.

Stir egg whites, vinegar, and red pepper sauce into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle soup into individual serving bowls. Serve immediately.