Hot and Sour Soup, Hunan Style
Hot and Sour Soup, Hunan Style
Serves: 4 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 shiitake mushrooms.
Calorie: 285, Proteins: 18 g, Total Fat: 7 g, Fiber: 2.40 g, Sugar 9 g.


6 cups vegetable or chicken stock 2 cloves garlic, minced 1 tsp gingerroot, minced 1/2 tsp black pepper 2 Tbs tamari 4 slice Shitake mushrooms, stems removed, thinly sliced 1/2 lb firm tofu, sliced into 1/4x1-inch (0.5x2.5cm) strips 1 cup Napa cabbage, shredded 1 slice carrot, thinly sliced 1/3 cup frozen peas 1/3 cup frozen corn 2 Tbs rice vinegar 1 Tbs mirin (Chinese cooking wine) 1 Tbs cornstarch dissolved in 3 Tbsp (45mL) cold water 1 medium egg, well-beaten (optional) 1/2 cup green onions, chopped 1/4 cup cilantro, chopped


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 minute. 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.

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