Chinese Hot and Sour Soup

January 06, 2014

Quick, easy and comforting

4 cups vegetable or chicken broth
4 ounces shiitake mushrooms, sliced
2 medium carrots, julienned (here's how to julienne carrots)
4 ounces firm tofu, drained, cut into 1/4 inch cubes
1-8 ounce can of bamboo shoots
3 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
1 teaspoon chili garlic sauce (I use Huy Fong)
2 large eggs, beaten
Green onions, sliced thin

In a large saucepan add all of the ingredients, except the eggs. Bring to a boil and simmer for 10 minutes, or until the carrots are tender. While stirring, drizzle in the eggs until they are incorporated, they should cook immediately. Test for seasoning, if you would like it more sour, add more vinegar, if you would like it saltier, add more soy sauce, if you would like it spicier, add more chili sauce. Serve and garnish with green onions.

Nutritions

Calories
1950

Sodium
489mg
20% DV

Fat
208g
320% DV

Protein
8g
17% DV

Carbs
12g
4% DV

Fiber
5g
22% DV