We’ve been hit by some pretty nasty colds here at our house, so I was excited to make this delicious Hot and Sour Soup from The Scramble as both a warm and soothing alternative to a classic chicken noodle.

Not only that, but the healing attributes of ginger are well known, and this soup was the perfect way to incorporate some of those clearing and healing tastes and smells into our home.

I also love the addition of the tofu, rather than a meat. Both of the boys gobbled it up, and I’ve been sipping on leftovers for lunch this week. YUM! Do you have any favorite soups or stews you love to make during colder months?

After making this meal I was remembering how much I love this Rainbow Soup I made last year with it’s bright colors and delicious flavors. I’d love to know some of your family soup favorites! Have a blessed Tuesday, and keep on trucking’!!!

XX, Megan

1 tsp. sesame oil
2 oz. shiitake or oyster mushrooms, stemmed if using shiitakes and thinly sliced (about 1/3 cup)
1 tsp. minced garlic, (about 2 cloves)
1 tsp. fresh ginger, peeled and finely chopped
* 1/8 tsp. crushed red pepper flakes (optional)
4 cups reduced-sodium chicken or vegetable broth
1 carrot, quartered and thinly sliced
4 tsp. cornstarch
2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
1/4 cup rice vinegar (I used apple cider vinegar)
1 egg, beaten
8 oz. extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 cups), drained and wrapped in a clean towel for a few minutes
2 scallions, dark and light green parts, thinly sliced

Directions

In a large saucepan, heat the oil over medium-low heat. Add the mushrooms, garlic, ginger and pepper flakes (optional) and sauté for 2 minutes until the mushrooms start to get tender and the garlic is fragrant. Add the broth and carrots, bring it to a boil, reduce the heat and simmer until the carrots are tender, about 3 minutes.

Meanwhile, put the cornstarch in a small bowl and whisk in the soy sauce and vinegar. Slowly whisk the cornstarch mixture into the soup, and simmer for 2 more minutes until the soup has thickened slightly. Pour in the egg and stir the soup rapidly until the egg cooks and thickens the soup, about 2 minutes. Add the tofu and scallions, cover and let it stand for 1 minute. Serve it immediately or refrigerate it for up to 3 days.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

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