Hot and Sour Soup, Hunan Style
Prep Time: 15 minutes
Total Time: 21 minutes
A popular appetizer in Chinese restaurants, Hot and Sour Soup
also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty
Calorie: 285, Proteins: 18 g, Total Fat: 7 g, Fiber: 2.40 g, Sugar 9 g.
Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9
to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1
Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let
simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch
mixture. Continue cooking until soup is thickened, about 1 minute.
Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with
green onions or cilantro and serve immediately.