Recipe: Hot and Sour Soup (serves 2)

HOT AND SOUR SOUP

"Chinese hot and sour soup can be made more sour with additional vinegar, or less with a reduced amount. It's delicious on a chilly day and soothes a cold."

1 cup sliced fresh mushrooms (or 4 each dried black Chinese mushrooms)
1 (15 ounce) can fat-free reduced-sodium chicken (or vegetable broth)
1 teaspoon minced fresh ginger root, peeled
2 scallions, chopped
1 cup finely chopped bok choy cabbage
4 ounces canned bamboo shoots
1 to 2 teaspoon hot pepper oil or sauce (or to taste)
1 tablespoon rice wine vinegar
1 teaspoon lite soy sauce
1/2 cup extra firm tofu, slivered (about 3 oz.)
OPTIONAL ADDITIONS:
1 tablespoon cornstarch dissolved in 1/4 cup cold water
1 egg white

If using dried mushrooms, soak in hot water to cover about 15 minutes. Drain, remove stems and slice.

In large saucepan, bring broth to boil. Reduce heat to simmer and add ginger, scallions, cabbage and bamboo shoots. Cook for 3 minutes.

Add pepper oil, vinegar, soy sauce, tofu and mushrooms. Simmer 3 minutes more.

If thicker consistency is desired, strain soup into another saucepan to separate broth and set solid contents aside. Set broth over medium heat and slowly pour in cornstarch mixture while stirring, until soup thickens. If desired, add egg white while stirring to form long strands, then add reserved ingredients. Serve immediately.

Makes 2 servings
Source: American Institute for Cancer Research, March 2004