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    Hot and Sour Soup

    Source of Recipe

    8 cups low-sodium chicken broth
    1/4 cup cornstarch
    3 tablespoons water
    1 cup thinly sliced green cabbage or bok
    choy (about 3 ounces)
    1 cup sliced fresh shiitake, cloud ear, or
    other mushrooms
    1/2 cup sliced green onions (about 6 green
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons minced fresh ginger root
    1/2 pound firm reduced-fat tofu, cut into strips
    1 cup white vinegar or to taste
    1 tablespoon black pepper or to taste (freshly
    ground preferred)
    Egg substitute equivalent to 2 eggs, or 2 eggs
    lightly beaten
    1 teaspoon fragrant toasted sesame oil

    Bring the broth to a boil in a large stockpot over high heat.
    Meanwhile, mix the cornstarch with the water in a small bowl; set
    aside. Add the cabbage, mushrooms, green onions, soy sauce, and ginger root to the boiling broth. When the broth mixture returns to a boil, stir in the cornstarch mixture. Let the mixture boil for about 3 minutes. Add the tofu strips, vinegar, and pepper. Taste and add more pepper or vinegar if desired. Reduce heat to a simmer. Slowly drizzle the egg substitute into the simmering soup, stirring gently. Remove from the heat, stir in the sesame oil, and serve.




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