Hot and Sour Leftover Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another from the throw-together vault. Waste not, want not and all. Ingredients:
1 (10 1/2 ounce) can beef consomme |
10 1/2 ounces water, added to prepare the consomme |
3 chicken bouillon cubes |
3 cups water |
1 carrot, chopped |
1 yellow bell pepper, chopped |
1 cup leek, chopped |
1/2 cup fresh parsley, chopped |
1/8 cup white vinegar |
1/4 cup lime juice |
2 tablespoons soy sauce |
8 ounces extra firm tofu, drained and cubed |
2 egg whites, medium |
1 tablespoon garlic salt |
Directions:
1. Mix the water, consommé and bullion in a soup pot and bring to a boil over high heat.
2. Add carrot, bell pepper, leeks, and parsley to the boiling broth, and continue to boil.
3. After 5 minutes, add vinegar, lime juice and soy sauce. Continue to boil until carrots are tender.
4. Add tofu and garlic salt to soup, and bring back to a boil for 3 minutes or so.
5. Lower heat to medium, and drizzle egg whites into soup. Simmer until egg whites are firm.
6. Serve hot. I had mine over a small quantity of whole wheat pasta, and that was pretty good.
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