Hot and Sour Soup

Makes 8 Blocks Protein, 6 Blocks Carb, 8 Blocks Fat

Tofu, extra firm 12 oz (6 P)
Chicken broth, low sodium 8 cups (1C)
chile paste 2 tsp
soy sauce 1/4 cups (1/2C)
mushrooms, chopped raw 2 cups (1/2C)
black pepper 1/2 tsp
white vinegar 1/4 cups
Bamboo shoots, cut into julienne strips 1 cups (1/4C)
water chestnuts, sliced/diced 2/3 cup (2C)
snow peas, chopped 3/4 cups (1/2C)
cornstarch 3 tsp. (3/4C)
cold water 1/3 cups
eggs, whole, beaten 2 whole (2P, 2F)
sesame oil 2 tsp. (6F)
green onions, thinly sliced 3/4 cups (1/2C)

Remove tofu from package. Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture. After 15 minutes, dice tofu into 1/4 inch cubes. Set aside. Bring chicken broth to a boil. Add chile paste (optional), soy sauce, and musrooms and simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu, and simmer for 10 more minutes. Mix cornstarch with cold water until smooth, then stir into soup. Bring up to a simmer. Pour beaten eggs over the simmering surface in a very thin stream. Let stand for 15 seconds, then stir in sesame oil and green onions. Taste and correct seasonings, if necessary.

Cranberrycat