The Bent Fork - Hot & Sour Soup

 

 The Bent Fork - Hot & Sour Soup
When it comes to trying out new recipes, I’m always moving between perfecting the familiar and experimenting with the new. So, when my daughter came home from college with a new recipe polished and refined beneath the weight of heavy textbooks and time away from the campus library, I knew it was worth a try.
One of my daughter’s favorite soups is Hot & Sour Soup from our favorite Chinese buffet in the Twin Cities. Upon returning to school, she underwent a search for a perfect (and painless) recipe for this tasty treat. I am happy to report, after a few semesters of practice and a few changes (via advice from Mom) I think we have created a Hot & Sour Soup that is both scrumptious and healthy – a big plus for both college student and Mom
 Ingredients
 2 cups shiitake mushrooms, slice thin
1 package of firm tofu, cut into cubes
5 cups chicken broth
3 egg whites
2 ½ tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons cider vinegar
1 ½ tablespoons sesame oil
1 ¼ tablespoons peeled ginger, minced
½ cup fresh cilantro
 Directions

1. Stir 4 tablespoons of the chicken broth, cornstarch, and 1 tablespoon of the soy sauce in a bowl until smooth.
2.  Add remaining chicken broth to a large pot and bring to a boil. Add shiitake mushrooms to pot and bring back to boil. Add tofu and remaining soy sauce to pot and bring back to a boil.
3. Add cornstarch mixture, stirring constantly until the soup bubbles and thickens (30 seconds).
4. Stir in vinegar, ginger, and sesame oil.
5. Remove pot from heat.
6. Add egg whites to pot in a slow steady stream, stirring the soup as you pour in egg whites.
7. Stir in cilantro.

We love this recipe, especially for a quick, healthy meal. My daughter loves to make this soup and freeze extra for a warm and delicious meal during study breaks. I hope you enjoy this new family tradition as much as we do!