This soup is sour and a little bit spicy and is inspired by the Chinese Hot and Sour soup. The tofu and eggs are great sources of protein.
Sambal Oelek is a fermented chili hot sauce. It is from Indonesia but is used in many Asian cuisines. Always add to taste based on your spice preference. A little goes a long way. If you cannot find Sambal Oelek or want to use another hot sauce you have on hand, feel free to do so!
Ingredients
Carrots
- 2 medium
Green_onion
- 1 bunch (also called scallions)
Tofu
- 1, 15.5-oz container, firm
Sambal_Oelek
- 1 Tablespoon (or hot sauce of choice)
Soy_sauce
- 2 Tablespoons, reduced sodium
Rice_vinegar
- ¼ cup
Broth
- 4 cups low sodium chicken or vegetable broth
Egg
– 1 large
Instructions
Step 1
Chop the carrots, green, onions and tofu.
Step 2
Add the vegetables, tofu, and broth to a pot and cook for 5 minutes, until the vegetables begin to soften.
Step 3
Add the sambal oelek, soy sauce (optional), and rice vinegar. Bring to a boil. Once boiling, turn the heat to medium-low, cover and let cook for 10 minutes.
Step 4
While the soup cooks, scramble the egg.
Step 5
Once the vegetables are tender, stir in the egg.
Step 6
The soup is done when the egg coagulates and creates long ribbons throughout the soup.
Notes
Chef's Notes:
- Use less vinegar if you prefer a less "sour" version.
- Cut the soy sauce quantity in half for lower sodium.
- Though not traditional, add other vegetables as desired, for example a handful of spinach at the very end to boost iron, vitamin c and magnesium content.