Hot and Sour Soup with Shiitakes and Tofu
1
Points®
Total time: 3 hr 40 min • Prep: 20 min • Cook: 3 hr • Serves: 8 • Difficulty: Easy
Shiitake mushrooms and tofu get a strong dose of heat from black pepper plus sriracha and a punch of sour from rice vinegar.
Ingredients
Dried shiitake mushrooms
1 oz
Green cabbage
4 cup(s), tightly packed, thinly sliced
Fresh shiitake mushroom
6 oz, stems removed, caps sliced
Soy sauce
2 tbsp(s), or to taste
Unseasoned rice vinegar
¼ cup(s)
Sriracha hot sauce
4 tsp(s)
Ginger root
1 tbsp(s), peeled, minced
Fat free reduced sodium vegetable broth
64 fl oz
Poached egg
3 egg(s), lightly beaten
Canned baby corn
15 oz, drained
Firm tofu
14 oz, drained and diced
Dark sesame oil
1 tbsp(s)
Black pepper
½ tsp(s)
Uncooked scallions
3 medium, thinly sliced
Instructions
1
In a small bowl, combine dried mushrooms and 1 cup boiling water. Let stand until mushrooms are softened, about 20 minutes. Pour off water. Snip off mushroom stems and discard; slice mushroom caps.
2
In a 5- or 6-qt slow cooker, mix together cabbage, shiitakes, soy sauce, vinegar, sriracha, and ginger in a 5- or 6-qt slow cooker. Pour broth over. Cover and cook until vegetables are tender, 3 to 4 hours on High or 6 to 8 hours on Low.
3
To slow cooker, add eggs in a slow, steady stream, stirring constantly to form threads. Stir in corn, tofu, sesame oil, and black pepper. Cover and cook until corn is heated through, about 5 minutes on High. Ladle soup evenly into 8 bowls and sprinkle with scallions and basil leaves, if using.
4
Per serving: about 1 3/4 cups
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