Hot and sour soup is one of my all time favorites!
It’s:
- Quick
- Easy
- Light
- Spicy
- Healthy
- Fast
- YUUUUUUUUMMY
Which pretty much sums up what good food means to me!
I often make it on the weekend or a Monday morning for me to eat for lunch during the week.
I honestly have never let me kids try it because when they were little it was too spicy, and now that they are older I just put it in the fridge, and they have no idea what it is.
Does that sound like I’m a horrible mom…? Possibly.
But, as a mama, there are few things in life that are truly ours. (Anyone ever pee alone?! Anyone?!) So, while I’m sure that they will discover it soon, (and all it’s spicy glory), for now, it’s mine – all mine!
Oh, and if you know anyone who actually knows my kids, please don’t tell them – mama-code, remember?!
I started making this soup years ago before I had kids – when I counted calories, and did fad diets, and hated myself when I ate something “bad”, and restricted myself until I was only eating lettuce and 100 calorie packed crap.
Nowadays, I am much older and much wiser (although I still have a ways to go, as we all do), and I know better than to count calories and talk down to myself about what I eat.
I love to eat and to nourish my body, and this yummy soup is just the thing!
It’s light and easy and perfect for a hungry mama on the go.
Try it today – I bet you’ll be hiding it, too!
Lemme know what you think in the comments below. I love learning from other mamas!
XO,
- 8 cups water
- 2 vegetable bullion cubes (I use Rapunzel organic)
- 5 tablespoons Bragg's Liquid Aminos (or soy sauce)
- 2 tablespoons chili-garlic sauce (I use heaping tbsp because I love spice)
- ⅓ cup plus 1 tablespoon rice vinegar
- 2 teaspoons Asian (dark) sesame oil
- 14oz package firm tofu
- 2 8oz cans bamboo shoots
- 2 egg whites
- 2 tbsp water
- 1. Add water and bullion to large pot and bring to simmer (you can always use stock to replace the water and bullion).
- 2. Add liquid aminos, chili-garlic sauce and sesame oil. Stir until combined.
- 3. Remove tofu from package, drain and wrap in cloth to remove excess moisture.
- 4. Cut tofu into 3 layers lengthwise, then chop horizontally and vertically to achieve ½ inch pieces.
- 5. Rinse and drain bamboo shoots and rough chop.
- 6. Add tofu and bamboo to simmering broth and simmer for 20 minutes.
- 7. Whisk egg whites and 2 tablespoons water until combined.
- 8. Whisk the soup until a funnel forms and slowly add the egg whites while continuing to whisk.
- 9. Allow the soup to simmer for another 10 minutes.
- Enjoy!
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