Hot and Sour Soup, Vegetarian

Ingredients

Vegetable Broth, 100% Fat Free, 3 small cans
Mushrooms, canned, 1 cup
Bamboo shoots, 1/2 c sliced into strips
Distilled White Vinegar 5 Tbsp
Soy Sauce, Less Sodium 3 Tbsp
Red pepper flakes, 1/2 tsp
Pepper, black, 1/4 tsp
Silken Extra Firm Lite Tofu, 1 block, cubed
Egg, fresh, 1 large beaten
Scallions, raw, 1/4 cup, chopped
Sesame Oil, 2 tsp

Directions
Bring broth to a boil. Add mushrooms (shitake are a nice variation if you wish), bamboo shoots, vinegar, soy sauce, and peppers. Cover and simmer 5 mins.
Add tofu, and bring back to a boil.
Slowly add egg to soup, then stir gently once or twice. Sprinkle each bowl with sesame oil and green onions.

You can drastically reduce the sodium low sodium of home made vegetable broth. This is based on Swanson's canned fat free.

If you want a texture closer to restaurant, dissolve 3T corn starch in 1/4 c cold water, stir in 1/2 c of hot soup (before adding egg), then add back to soup and simmer 2 minutes.

I removed this step to save carbs and calories and my family likes it just as well.

Number of Servings: 6