Simple but delicious Hot and Sour Soup

I love a good hot and sour soup. The best that I've ever had is from the little Chinese fast food place next to my office - and it's HOT. Theirs is truly authentic, with the wood ears, shiitakes, and other exotic ingredients. I like a bowl of that for lunch once in a while, and it's a bargain for less than a buck fifty. The worst that I've ever had is from Pick Up Stix - which usually makes great food (House Special Chicken, Lemon Chicken, and their fabulous cream cheese wontons, for example). I was so disappointed with the container I brought home last week, and then angrily surprised that it had shrimp in it. You see, Don's allergic to shrimp. I never thought to ask if their soup had shrimp in it, and he ended up having to leave the table and take some Benadryl.

After that episode, I decided to try making some hot and sour soup myself. I found a recipe from Cooking Light, made a few additions and changes, and we enjoyed it for dinner tonight. It's not authentic - but it's tasty and much better than Pick Up Stix's version.

Hot and Sour Soup
adapted from Cooking Light

1 boneless chicken breast
8 oz. fresh mushrooms, sliced
1 32-oz. carton vegetable broth
2 1/4 cups water, divided
2 teaspoons grated ginger (from the jar) or 1 Tablespoon fresh grated ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/4 cup rice vinegar
1 Tablespoon soy sauce
1/2 teaspoon freshly grated black pepper
1/2 pound firm or extra-firm tofu, drained and cut into 1/4-inch cubes
2 1/2 Tablespoons cornstarch
2 eggs, beaten
1/2 cup chopped green onions
1 teaspoon dark sesame oil
Chili oil for drizzling

In a small saucepan, cook the chicken breast in about a cup of water, covered, 15 minutes or until done. Cool; shred. Combine vegetable broth, 2 cups water, ginger, garlic, and red pepper flakes in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, chicken, and tofu; bring to a boil. Reduce heat and simmer 5 minutes. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour eggs into soup in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions and sesame oil. Drizzle each serving with a small amount of chili oil. Serves 4.

This soup has approximately 200 calories in a serving since I used chicken and whole eggs, but only 20 carbs! I don't know much about vegan cooking, but you could omit the chicken and eggs and make it vegan, right? So Bridget, let me know if this sounds good!

This post is for Debbie's Souper Sunday event. Go there tomorrow and see the roundup. Remember when I used to do Thursday Soup or Stew night? Now I have someone else I can send my soups to!