Chinese Hot And Sour Soup

Name: Chinese Hot And Sour Soup
Ingredients: 3 cups fat-free, less-sodium chicken broth; 1 tablespoon low-sodium soy sauce; 1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee); 1 (4-ounce) package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced; 1/2 (16-ounce) package firm tofu, drained and cubed; 1/4 cup drained sliced bamboo shoots, cut into julienne strips; 1/4 cup rice wine vinegar; 1/4 teaspoon ground white pepper; 1/4 cup water; 1 1/2 tablespoons cornstarch; 1 large egg, lightly beaten; 1 teaspoon sesame oil; Sliced green onions (optional)

13 ingredients

3 steps

Ingredients

3 cups fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (4-ounce) package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced
1/2 (16-ounce) package firm tofu, drained and cubed
1/4 cup drained sliced bamboo shoots, cut into julienne strips
1/4 cup rice wine vinegar
1/4 teaspoon ground white pepper
1/4 cup water
1 1/2 tablespoons cornstarch
1 large egg, lightly beaten
1 teaspoon sesame oil
Sliced green onions (optional)

Directions

1

Bring first 4 ingredients to a boil in a Dutch oven. Reduce heat, and simmer, uncovered, 10 minutes. Add tofu and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
2

Combine water and cornstarch in a small bowl; stir well with a whisk. Add cornstarch mixture to soup. Bring to a boil, and cook 1 minute or until soup begins to thicken. Reduce heat to medium.
3

Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately.