Hot & Sour Soup

Prep time: 5 minutes
Servings: 4

Ingredients:

• 6 cups low-sodium chicken or vegetable broth

• 14-ounce package water-packed extra firm tofu, drained

• 1 cup mushrooms, thinly sliced

• 1/2 cup canned bamboo shoots, cut into thin strips (OPTIONAL)

• 1/3 cup rice wine vinegar

• 6 tablespoons low-sodium soy sauce

• 2 teaspoons minced garlic

• 1/4 teaspoon of ground ginger

• 1/2 teaspoon crushed red pepper flakes

• 4 tablespoons cold water with 3 tablespoons corn starch 

Directions:

1. Chop tofu into cubes and set aside.
2.  In a large pot combine broth, vinegar, soy sauce, garlic, ginger and crushed red pepper flakes and bring to a boil. Stir in tofu, mushrooms and bamboo shoots, and reduce heat to medium-low.
3. Stir together cold water and corn starch until dissolved. Pour into pot and stir until soup thickens. Cook 5-10 minutes longer.

Nutrition:

Per serving: (using low-sodium chicken broth) Calories: 227 kcal, Carbohydrates: 18g, Protein: 20g, Fat: 6.8g, Sodium: 1,003mg

Recipe source: https://www.lecremedelacrumb.com/hot-sour-soup/