I probably crave Chinese food more than any other type of food. It is my kind of comfort food so I’m excited to bring a healthy rendition of Hot & Sour soup to the menu!
I never attempt to cook traditional Chinese food because usually the ingredients must be bought from an Asian market, and there isn’t one near me. However, the ingredients for this healthy Hot & Sour soup can be bought at any grocery store.
Ingredients: Yields about 8 (2 c. servings)
- 2 Tbsp. Chicken bouillon
- 6 oz. Shiitake mushrooms
- 3/4 Yellow onion
- 1 & 1/2 Tbsp. Grated ginger
- 1 package firm/extra firm tofu
- 2 Carrots
- 2 Green onions or scallions
- 2 eggs + 2 egg whites
- 5 Tbsp. Low-sodium soy sauce
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Rice vinegar
- 1 & 1/2 tsp. sesame oil
- Cayenne pepper to taste (for spiciness)
- Ground black pepper to taste
- Slice the mushrooms & yellow onion. I never chop the stems off the mushrooms
- In a medium soup pot, saute the mushrooms & onion with sesame oil until slightly brown
- Add 8 cups of water into the pot and bring to a boil
- Grate the ginger. First shave off the outer skin with a carrot shredder then grate the ginger on a cheese grater. Thinly chop the green onions/scallions. Shred the carrots
- Turn down heat. Add chicken bouillon to the broth then add carrots, scallions, & ginger
- Add the soy sauce, red wine vinegar, rice vinegar, cayenne, and pepper.
- Beat the eggs & egg whites together. Slowly pour the egg into the soup
- Chop the tofu into cubes and add to the soup. Continue cooking until tofu is heated.
This dish does not contain corn starch which is what makes the soup thick in a Chinese restaurant. Without it, the soup is healthier and it turned out to taste very similar to the traditional Hot & Sour soup without the thick consistency. The tofu and egg adds protein which makes this meal more filling. Enjoy!