Lots of mushrooms hot-and-sour soup

1
1
1
SmartPoints® value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
8
Difficulty
Moderate
In addition to mushrooms, this warming soup also features chicken and tofu in a savory, satisfying broth that’s ready in about 20 minutes. The vinegar gives this soup its characteristic sour tang while black pepper gives it the hot element. You can add more or less of each of these to alter the balance of flavors to your liking. The slurry of cornstarch and broth as well as the addition of the beaten egg at the end make the broth rich and silky. Stirring 2 cups of cooked brown rice into the soup along with the cilantro turns it into a satisfying lunch dish.

Ingredients

Reduced-sodium chicken broth

5 cup(s)

Cornstarch

2 Tbsp

Cornstarch

1½ tsp

Uncooked boneless skinless chicken breast(s)

10 oz, 2 (5-ounce) cut into thin strips

Low sodium soy sauce

1½ Tbsp

Dried shiitake mushroom(s)

10 medium, stems removed and caps thinly sliced

Low-fat tofu

6 oz, drained and cut into 1/2-inch cubes

Apple cider vinegar

3 Tbsp

Ginger root

1 Tbsp, fresh, peeled and minced

Ginger root

1 tsp, fresh, peeled and minced

Dark sesame oil

1½ tsp

Black pepper

¾ tsp, coarsely ground

Egg white(s)

3 large, lightly beaten

Cilantro

1 cup(s), fresh

Instructions

  1. 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.
  2. 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.
  3. 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.