Hot And Sour Leftover Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.