By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Hot and Sour Soup Recipe

Hot and Sour Soup is an ever-present starter on Chinese menus, but few attempt to make it at home. This short-cut version uses ingredients found at any supermarket and the prep time is under 20 minutes. Serve as part of our Asian-Inspired Soups and Starters menu or as the main dish of a weeknight family meal.

  • 2 32-ounce containers reduced-sodium chicken broth (8 cups)
  • 1 8-ounce can bamboo shoots*, sliced into thin strips
  • 1 8-ounce can sliced water chestnuts*, sliced into thin strips
  • 3 green onions, trimmed and sliced diagonally
  • 8 ounces sliced button mushrooms
  • 1 teaspoon ground white pepper, or more to taste
  • 1/3 cup white vinegar
  • Salt to taste
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 egg, beaten
  • 14 ounces reduced-fat extra-firm tofu, cut into cubes**
  • 1 teaspoon dark sesame oil
Heat chicken broth, bamboo shoots, water chestnuts, green onions and mushrooms in a Dutch oven over medium-high heat until boiling.  Reduce heat to medium and simmer 15 minutes.

Stir in white pepper, vinegar and salt to taste. Whisk the cornstarch and water together in a small bowl and whisk into the soup. Simmer until slightly thickened, about 3 minutes. Whisk in the beaten egg and add the tofu and sesame oil. Simmer until the tofu is heated through, about 3 minutes.

Makes 8 servings.