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Photo of Hot and sour soup with shiitakes and tofu by WW

Hot and sour soup with shiitakes and tofu

4
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 and sriracha, and a punch of sour from rice vinegar.

Ingredients

Dried shiitake mushroom(s)

1 oz

Uncooked green cabbage

4 cup(s), thinly sliced and tightly packed

Fresh shiitake mushroom

6 oz, stems removed and caps sliced

Soy sauce

2 Tbsp

Rice vinegar

¼ cup(s)

Sriracha hot sauce

4 tsp

Ginger root

1 Tbsp, minced, peeled fresh

Fat free vegetable broth

64 oz, 2 (32-ounce) cartons

Egg(s)

3 large, lightly beaten

Extra firm tofu

14 oz, (1 package), drained and cut into 1-inch cubes

Baby corn ears

15 oz, (1 can), drained

Firm tofu

14 oz, (1 package), diced

Dark sesame oil

2 tsp, (Asian)

Black pepper

½ tsp

Uncooked scallion(s)

3 medium, thinly sliced

Instructions

  1. Combine dried mushrooms and 1 cup boiling water in small bowl. Let stand until mushrooms are softened, about 20 minutes. Pour off water. Snip off mushroom stems and discard; slice mushroom caps.
  2. Mix together cabbage, fresh and dried shiitakes, soy sauce, vinegar, Sriracha, and ginger in 5- or 6-quart slow cooker. Pour broth over. Cover and cook until vegetables are tender, 3–4 hours on High or 6–8 hours on Low.
  3. Gradually add eggs to cooker in slow, steady stream, stirring slowly and constantly to form threads. Stir in corn, tofu, sesame oil, and 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

Upgrade to a heartier main dish by stirring in 1 pound of cooked peeled and deveined medium shrimp along with the corn for 0 SmartPoints.

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