Low Carb Chinese Hot & Sour Soup

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (14 1/2 ounce) cans chicken broth
• 6 ounces sliced fresh button mushrooms
• 1 tablespoon chili-garlic sauce
• 2 tablespoons soy sauce
• 3/4 teaspoon pepper
• 1 tablespoon cornstarch (mixed with 5 tbs. water)
• 1 (8 ounce) can sliced bamboo shoots (drained)
• 1 (8 ounce) can sliced water chestnuts (drained)
• 8 dried shiitake mushroom caps (soaked in a little hot water for 1/2 hour, squeezed dry and then sliced; add water mushrooms were so)
• 16 ounces silken tofu or 16 ounces extra firm tofu (diced and drained)
• 1/4 cup rice vinegar (or regular )
• 1 teaspoon sesame oil

Recipe

• 1 add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
• 2 bring to boil and simmer for 10 minutes.
• 3 add bamboo shoots, water chestnuts, tofu, pepper, sesame oil and cornstarch mixture.
• 4 simmer 10 minutes.