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Healthy Recipes

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Hot and Sour Soup

Chinese hot and sour soup is a delicious treat which is especially good on a chilly day and it also helps soothe a cold.  Make it more sour with additional vinegar, or less with a reduced amount.



1 cup sliced fresh mushrooms or 4 dried black Chinese mushrooms
1 can (15 oz.) fat-free, reduced-sodium chicken or vegetable broth
1 tsp. minced fresh ginger root, peeled
2 scallions, chopped
1 cup finely chopped bok choy cabbage
1/2 can (8 oz.) bamboo shoots
1-2 tsp. hot pepper oil or sauce, or to taste
1 Tbsp. rice wine vinegar
1 tsp. "lite" soy sauce (make sure to use organic fermented soy sauce)
1/2 cup (about 3 oz.) extra firm fermented tofu (such as tofu cheese found in Asian stores)
1 Tbsp. cornstarch, dissolved in 1/4 cup cold water
(optional) 1 egg white - preferably from an organic cage-free egg

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)


1. If using dried mushrooms, soak in hot water to cover about 15 minutes. Drain, remove stems and slice.

2. In large saucepan, bring broth to boil. Reduce heat to simmer and add ginger, scallions, cabbage and bamboo shoots. Cook for 3 minutes. Add pepper oil, vinegar, soy sauce, tofu and mushrooms. Simmer 3 minutes more.

3. If thicker consistency is desired, strain soup into another saucepan to separate broth and set solid contents aside. Set broth over medium heat and slowly pour in cornstarch mixture while stirring, until soup thickens.

4. If desired, add egg white while stirring to form long strands, then add reserved ingredients. Serve immediately.

Makes 2 servings.

Per serving: 108 calories, 3 g total fat (<1 g saturated fat), 11 g carbohydrates, 11 g protein, 2 g dietary fiber, 624 mg sodium. Preparation time: 25 minutes

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