4 svgs- about 1 1/3 cups
1 Starch, 1/2 P
6 dried wood ear mushrooms
4 cups low sodium chicken broth
2 tbsp reduced sodium soy sauce
1 tbsp chili garlic sauce
3 tbsp rice vinegar
1 tsp asian dark sesame oil
1/2 lb reduced fat tofu, drained and cut in 1/2 inch cubes
1 8oz can bamboo shoots drained and thinly sliced
2 1/2 tbsp cornstarch
3 tbsp water
1 egg white lightly beaten with 1 tbsp water
Combine wood ear mushrooms with enough hot water to cover by 2 inches in a small bowl and let stand 15 minutes then drain.
Bring broth, soy, chili garlic sauce, vinegar, and sesame oil to a boil in large saucepan. Add drained mushrooms, tofu and bamboo shoots. Reduce heat and simmer 10 mins. Combine cornstarch and water in a small bowl and stir in 1/4 cup of hot broth mixuture , then return to pan. Cook stirring constantly until the mixture boils and thickens slightly, about 1 minute. Remove from the heat, slowly drizzly egg mixture into soup while stirring in circular motion.
*Has a good bit of kick but you can always take it up another notch!*
*To freeze, simply cool soup to room temp and transfer to plastic containers. Be sure to leave some space at top of container.Taste great reheated.*
Kristen's Kickin Hot and Sour Soup
