CITY GRILL'N WEBSITE:
www.citygrilln.com
CITY GRILL'N FACEBOOK LINK
/ city-grilln-1732931650...
Ingredients:
6 Dried wood-ear mushrooms (just use any mushroom)
4 Cups low-sodium chicken broth
2 Tablespoons reduced-sodium soy sauce
1 Tablespoon chili-garlic sauce
3 Tablespoons rice vinegar
1 Teaspoon Dark Brown Sugar
1 Teaspoon Black Pepper, more to based on taste
1 Teaspoon Asian (dark) sesame oil
1/4 cup of thinly sliced carrots
½ Pound reduced-fat soft tofu, drained & cut in ½-inch cubes
1 (8-ounce) can bamboo shoots, drained and thinly sliced (optional) and carrots
2 ½ Tablespoons cornstarch
3 Tablespoons water
1 Egg white, lightly beaten with 1 tablespoon water (optional)
Directions:
Combine the wood-ear mushrooms with enough hot water to cover by 2 inches in a small bowl; let stand 15 minutes, then drain.
Bring the broth, soy sauce, chili-garlic sauce, vinegar, black pepper, brown sugar and sesame oil to a boil in a large saucepan.
Add the drained mushrooms, carrots, tofu, and bamboo shoots.
Reduce the heat and simmer 10 minutes.
Combine the cornstarch and water in a small bowl; pour into hot sour soup.
Cook soup, stirring constantly, until the mixture boils and thickens slightly, about 1 minute.
Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion.
Serve at once.
11 ноя 2022
