This recipe was Tyler’s pick, but I indulged it (with a big glass of milk to combat the spiciness and you betcha I pulled those hunks of tofu out of my bowl after I photographed it!) I would put wontons in this soup rather than tofu, but that’s just me. It really was a great, easy to make soup!
Hot and Sour Soup with Tofu (from Cooking Light)
- 1 (14-ounce) package firm water-packed tofu, drained
- 1 3/4 cups water, divided
- 1 (1/2-ounce) package dried sliced shiitake mushroom caps
- 4 cups fat-free, less-sodium chicken broth
- 1/4 cup white vinegar
- 2 tablespoons less-sodium soy sauce
- 1 tablespoon finely chopped peeled fresh ginger
- 2 teaspoons sugar
- 3/4 teaspoon white pepper
- 1 garlic clove, minced
- 2 1/2 tablespoons cornstarch
- 1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
- 1 large egg, lightly beaten
- 1/2 cup thinly diagonally sliced green onion tops
1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.
2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.