This soup is sour and a little bit spicy and is inspired by the Chinese Hot and Sour soup. The tofu and eggs are great sources of protein.

Sambal Oelek is a fermented chili hot sauce. It is from Indonesia but is used in many Asian cuisines. Always add to taste based on your spice preference. A little goes a long way. If you cannot find Sambal Oelek or want to use another hot sauce you have on hand, feel free to do so!



 

    Serves: 3-4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Carrots - 2 medium Green\_onion - 1 bunch (also called scallions) Tofu - 1, 15.5-oz container, firm Sambal\_Oelek - 1 Tablespoon (or hot sauce of choice) Soy\_sauce - 2 Tablespoons, reduced sodium Rice\_vinegar - ¼ cup  Broth - 4 cups low sodium chicken or vegetable broth Egg – 1 large 

## Instructions

Step 1

Chop the carrots, green, onions and tofu. 

Step 2

Add the vegetables, tofu, and broth to a pot and cook for 5 minutes, until the vegetables begin to soften.

Step 3

Add the sambal oelek, soy sauce (optional), and rice vinegar. Bring to a boil. Once boiling, turn the heat to medium-low, cover and let cook for 10 minutes.

Step 4

While the soup cooks, scramble the egg. 

Step 5

Once the vegetables are tender, stir in the egg. 

Step 6

The soup is done when the egg coagulates and creates long ribbons throughout the soup. 

 

### Notes

Chef's Notes:

- Use less vinegar if you prefer a less "sour" version.
- Cut the soy sauce quantity in half for lower sodium.
- Though not traditional, add other vegetables as desired, for example a handful of spinach at the very end to boost iron, vitamin c and magnesium content.

## Nutrition Information

  Serving Size: 3 serving Calories: 366 Calories Fat: 15.5 Saturated Fat: 3 Carbohydrates: Net Carb: 38 Dietary Fiber: 9 Protein: 26 Sodium: 670  

## Dietary Restrictions

 Vegetarian