Hot and sour soup
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Low in calories and fat, and quick to prepare, this hot and sour soup can be a delicious change of pace to your mealtime routine for lunch or dinner. This recipe requires just a little bit of vegetable and tofu prep, and then everything except the sliced scallions gets thrown in a pot to simmer; cornstarch is added to help thicken it up some, too. The tofu takes on the flavors of the ingredients it is paired with, here absorbing the satisfying, savory broth. The best news: It’s ready in just 25 minutes. The scallions get sprinkled on at the end for a pretty finish.
Ingredients
Fat free chicken broth
4 cup(s)
Unseasoned rice vinegar
2 Tbsp
Asian hot sauce
2 tsp
Dried shiitake mushroom
2 cup(s), sliced
Uncooked bamboo shoots
0.333 Tbsp
Firm tofu
9 oz
Cornstarch
1 Tbsp
Soy sauce
1 Tbsp
Uncooked scallion(s)
2 medium
Instructions
1
In a soup pot, stir together broth, vinegar, hot sauce, soy sauce, mushrooms, bamboo shoots and tofu. Bring to a simmer and cook for 5 minutes. Stir in cornstarch and simmer 2 minutes more.
2
Serve, sprinkling each bowl with sliced scallions. Yields about 1 cup per serving.
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