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Parve
Easy
35 Minutes
Diets 
Shani Eisenberger gave me this fabulous recipe a short while ago after I tasted it in her house. I’m crazy over hot and sour soup, but I never tried it myself. I couldn’t get over how easy it is to achieve the restaurant taste. I’ve never made a soup that took so little time. It also doesn’t have a lot of cooking time, so I will certainly turn to this recipe again and again this winter.
4 cups water
1 tablespoon MSG-free soup mix
3 tablespoons Glicks Soy Sauce
2-3 carrots, julienned
1 zucchini, julienned
1 8-ounce (226 grams) can bamboo shoots, drained
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 ounces (85 grams) tofu, cubed
1/4 cup vinegar
2 tablespoons Gefen Cornstarch dissolved in 2 tablespoons water
1 egg, beaten
1 teaspoon Gefen Sesame Oil
2 scallions, chopped, for garnish
Bring water, soup mix, and soy sauce to a boil.
Add carrots, zucchini, bamboo shoots, garlic powder, and black and red pepper.
Simmer for five minutes.
Add tofu and vinegar, and simmer another five minutes.
Add cornstarch mixture and stir well.
Simmer for five minutes or until thickened.
Add egg and quickly stir a few times.
Let stand a minute before serving.
Garnish with chopped scallions and a drizzle of sesame oil.
Photography: Daniel Lailah Styling: Amit Farber
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