Lots of mushrooms hot-and-sour soup
Reduced-sodium chicken broth
Uncooked boneless skinless chicken breast(s)
10 oz, 2 (5-ounce) cut into thin strips
Low sodium soy sauce
Dried shiitake mushroom(s)
10 medium, stems removed and caps thinly sliced
6 oz, drained and cut into 1/2-inch cubes
Apple cider vinegar
1 Tbsp, fresh, peeled and minced
1 tsp, fresh, peeled and minced
Dark sesame oil
¾ tsp, coarsely ground
3 large, lightly beaten
1 cup(s), fresh
- Stir together 2 tablespoons of the broth and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Add the chicken and 1/2 tablespoon of the soy sauce; stir until the chicken is well coated. Stir together the remaining 2 tablespoons cornstarch and 2 tablespoons chicken broth in a cup until smooth.
- Bring the remaining 4 3/4 cups broth to a boil over high heat in a Dutch oven. Add the chicken mixture and the mushrooms; return to a boil. Boil 1 minute, stirring occasionally. Add the tofu and the remaining 1 tablespoon soy sauce; return to a boil, stirring occasionally. Add the remaining cornstarch mixture and cook, stirring constantly, until the soup bubbles and thickens, about 30 seconds. Stir in the vinegar, ginger, sesame oil, and pepper.
- Remove the Dutch oven from the heat and add the egg whites in a slow, steady stream, stirring the soup once in a clockwise motion. Stir in 1/2 cup of the cilantro. Ladle the soup evenly into 6 soup bowls and serve sprinkled with the remaining 1/2 cup cilantro. Yields 1 cup per serving.