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Prep Time: 15 mins | Cook Time: 20 mins | Serves: 5

Ingredients

• 1 tsp toasted sesame oil

• 1 garlic clove, minced

• ½ small onion, cut lengthwise into 1/4-inch slices

• 2 oz shiitake mushrooms, stemmed and ¼-inch slices

• 4 c low-sodium vegetable broth or chicken broth

• 1 carrot, peeled and cut into matchsticks

• 1 tsp ginger

• ½ tsp black pepper

• pinch cayenne pepper

• 1½ Tbsp cornstarch

• 2 Tbsp low-sodium soy sauce

• ¼ c unseasoned rice vinegar

• 1 large whole egg, beaten

• 2 large green onions, trimmed and cut into ¼-inch slices

• 6 oz firm tofu, cut into ½-inch cubes

Directions

1. In a large saucepan, heat oil over medium-low heat. Add garlic and onion, cover and stir occasionally, until translucent, about 4 minutes. Add mushrooms, and sauté about 4 minutes.

2. Add broth, carrots, ginger, black pepper and cayenne; bring to a boil. Reduce heat and simmer until carrots are tender, about 3 minutes.

3. Place cornstarch in a small bowl and whisk in soy sauce and vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is thickened and clear, 2 minutes. Turn off heat.

4. While stirring in one direction, pour in beaten egg. Add tofu, cover soup, and let stand 1 minute. Remove the cover and add scallions. Serve hot.

Nutrition: (per serving) Calories: 152 kcals | Total Fat: 7 g | Saturated Fat: 1 g | Sodium: 410 mg | Carb: 14 g | Protein: 12 g | Fiber: 2 g.

Providence Heart Guide 2019
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