Faith's Hot and Sour Soup

Recipe adapted from Jane Brody’s Good Food Gourmet.

This is an all-time favorite recipe—both for its fabulous flavor, and for how quickly it can be on the table from start to finish. It requires about 10 minutes of chopping, then the soup cooks in less than 15 minutes. Note: this recipe calls for precooked chicken or crab meat.

Ingredients

• 4 cups nonfat, low-sodium chicken broth
• 2 medium carrots, peeled and thinly sliced
• 2 ribes of celery, thinly sliced
• 1 large clove of garlic, peeled and grated
• 1 teaspoon grated gingerroot
• 1/2 teaspoon paprika
• 1/8 teaspoon red pepper flakes, or to taste
• 2 fresh plum tomatoes, cored
• 1/2 pound cooked crab meat or cooked chicken
• 1 cup sliced mushrooms
• 1 Tablespoon chopped mint leaves
• 1 Tablespoon chopped cilantro (optional)
• 2 Tablespoons or more fresh lemon juice, to taste

Preparation

1. In a large saucepan, combine the broth, carrots, celery, garlic, gingerroot, paprika, and pepper flakes. Bring the ingredients to a boil, reduce the heat to medium, and cook the mixture for 5 minutes or until the carrots are tender-crisp.
2. Quarter the tomatoes lengthwise, then cut the wedges in half crosswise. Add them to the soup along with the remaining ingredients. Simmer the soup for 3 minutes or until the mushrooms and tomatoes are heated through.

Servings

Serves 4.

Nutritional information

Calories 160; protein 24g; fat 2g; carbohydrates 10g; fiber 3g; sodium 260mg.

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