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Hot and Sour Tofu Soup

Dawn RD

"A tofu version of hot and sour chicken soup that tastes like the restaurant soup."
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35 m servings 317 cals
Original recipe yields 3 servings (3 cups)

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  1. Stir vinegar and cornstarch together in a bowl.
  2. Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
  3. Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

Nutrition Facts

Per Serving: 317 calories; 4.1 g fat; 66.9 g carbohydrates; 13 g protein; 68 mg cholesterol; 1402 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This turned out pretty good. It was more sour than hot so next time I'd add more heat. The cornstarch mixture made it really cloudy. It tasted good but didn't look that great. I liked the darker...