Hot and Sour Soup with Corn, Shrimp and Bell Pepper

My original dinner plan was to make tofu and shrimp summer rolls for dinner, but I just wasn’t feeling it as the day went on. John was feeling under the weather, so I started to think of what else I could make with similar ingredients. Hot and sour soup came to mind. I used an ATK recipe for the broth base, but then just threw in what I had on hand (hence the shrimp, shiratake noodles, etc.). The original recipe went with mushrooms and bamboo shoots, so just use your judgment when it comes to veggies. The shrimp aren’t really necessary. I just already had them defrosted. Neither are the noodles, to be fair.

1 package extra firm tofu, drained

About 12 shrimp, cooked, cut into pieces

6 cups chicken broth

1 bell pepper, cut into strips

handful snow peas, cut into strips

1 onion, sliced

4 garlic cloves, minced

about 4 oz shiratake noodles, drained and rinsed (these are low carb noodles made of yam. They’re kind of weird but they work in soups if you’re going for low carb).

1 tsp sesame oil

4 tbsp soy sauce

3 tbsp corn starch, plus 1/2 tsp

1 egg

5 tbsp black vinegar (you can sub mostly red wine vinegar w a little balsamic if you need to)

2 tsp chili oil

1 tsp white pepper

3 scallions, sliced

Put tofu in a baking dish. Put two cans on top of it. Press for at least 15 minutes. Drain water and cube.

While that’s happening, combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined. Set aside.

Splash sesame oil in pan. Sautee onion and garlic until soft. Add chicken broth.

Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add veggies and simmer about five minutes. Add tofu and heat through.

Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, soy sauce, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.

Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Add tofu and bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg. Top with scallions and serve.

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1 Comment

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One response to “Hot and Sour Soup with Corn, Shrimp and Bell Pepper

  1. Pingback: Low Carb January: A Roundup | Missy's Recipes

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