Getting hot.....

I’ve noticed a lot of my Facebook friends have been living under blankets of ice and snow.  As I live in California and think anything under 60 degrees requires a sweater I too have a need for something hot. (Hopefully cute, with dark hair, over 6 feet tall and with a great smile….) So when it’s FREEZING outside I like to kick it up with a super simple and super yummy Hot and Sour soup.  No I’m not Asian but I think living in the bay area counts.  Plus with it around 100 calories per bowl, you’ll be looking lean and ninja mean in no time.

Enjoy!

Hot and Sour Soup

Ingredients

• 2  tablespoons canola oil
• 1  cup  mushrooms assorted (crimini, shitake, oyster) sliced
• Half white onion sliced thin
• 2 cloves of garlic diced
•  1 tablespoon crushed ginger
• 1  tablespoon  low-sodium soy sauce
• 3  cups  fat-free, less-sodium chicken broth
• 1  (8-ounce) can sliced bamboo shoots
• 2 1/2  tablespoons  rice wine vinegar
•  1 1/2 teaspoon  white pepper
•  8  ounces  reduced-fat firm tofu, drained and cut into 1-inch cubes
• 1  tablespoon  cornstarch
•  2  tablespoons  water
• 1  large egg white, beaten
•  1/4  teaspoon  (or more) Sriracha hot sauce
•  2  tablespoons  chopped green onions

  Preparation

Sauté mushrooms, onions, in oil for 5 minutes.  Add the garlic and ginger sauté 2 minutes more.  Add the soy sauce, broth, bamboo shoots and bring to a boil. Reduce, and add vinegar, white pepper, and tofu, cook for 2 more minutes.  Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in hot sauce, onions and serve.