Hot & Sour Soup with Shiitakes & 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 and sriracha, and a punch of sour from rice vinegar. Turn this into a heartier main dish by stirring in 1 pound of cooked peeled and deveined medium shrimp along with the corn.
Ingredients
Dried shiitake mushroom
1 oz
Green cabbage
4 cup(s), shredded, thinly sliced and tightly packed
Shiitake mushroom
6 oz, stems removed and caps sliced
Soy sauce
2 Tbsp
Unseasoned rice vinegar
¼ cup(s)
Sriracha hot sauce
4 tsp
Fresh ginger
1 Tbsp, minced, peeled fresh
Vegetable broth
64 fl oz, 2 (32-ounce) cartons
Egg
3 large egg(s), lightly beaten
Canned baby corn
15 oz, (1 can), drained
Firm tofu
14 oz, (1 package), diced
Dark sesame oil
2 tsp, (Asian)
Black pepper
½ tsp
Scallions
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
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