Hot and Sour Soup with Shiitakes and Tofu

3
1
1
SmartPoints® value per serving
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

Uncooked 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

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

Baby corn ears

15 oz, drained

Firm tofu

14 oz, drained and diced

Dark sesame oil

1 tbsp(s)

Black pepper

½ tsp(s)

Uncooked scallion(s)

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

Notes

Cooking tip: Upgrade to a heartier main dish by stirring in 1 lb of cooked peeled and deveined medium shrimp along with the corn.