Hot and Sour Soup
This soup is spicy and sour and packed with flavor. It's a Chinese-inspired soup with an egg stirred in at the end to form delicate ribbons. You could also add some lean chicken or pork to elevate this soup to a satisfying dinner meal.
- 4 cups Low Sodium Chicken Broth (or substitute Vegetable broth)
- 2 tablespoons Low Sodium Soy Sauce (or substitute Gluten-free soy sauce called Tamari)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups water
- 8 ounces Cremini mushrooms, sliced
- 3 tablespoons rice vinegar
- 2 tablespoons corn starch
- 1 large egg, beaten
- 1/2 package firm tofu, drained and cubed
- 1/2 teaspoon finely grated fresh ginger
- 3 scallions, diced for garnish
- In a large soup pot, combine broth, soy sauce, crushed red pepper flakes and 4 cups of water. Bring to a boil over medium heat. Add mushrooms; reduce heat and simmer until tender, about 10 minutes.
- In a small bowl, whisk together 3 tablespoons vinegar with 2 tablespoons cornstarch. Add mixture to the soup pot, simmer, stirring until the soup is slightly thickened, about 1 minute.
- Add the beaten egg SLOWLY, a little at a time through a slotted spoon or through a fork, stirring it into the soup to form ribbons. Stir in tofu and grated ginger. Remove from the heat and let stand covered about 5 minutes. Serve in small soup bowls garnished with scallions.
Notes: Cremini mushrooms are also sometimes called "baby bella" mushrooms as they are a smaller version of a portabello mushroom. Ginger is a root found in the produce aisle that is light tan in color. Peel the skin with a vegetable peeler and using a cheese grater you can grate the yellow flesh to add a refreshingly sweet and spicy depth of flavor to your soup.
Serving Suggestion: Serve this as an appetizer followed by a flavorful vegetable and chicken stir fry dinner.
- calories: 88
- calories from fat: 16
- cholesterol: 47mg
- dietary fiber: 0.6g
- potassium: 314mg
- protein: 6.4g
- saturated fat: 0.5g
- sodium: 400mg
- sugars: 1.3g
- total carbohydrates: 9.2g
- total fat: 1.8g
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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