Winter 2017 | Page 32

CREAMY TOMATO

Hot and Sour Soup

There are few things more comforting on a chilly evening than a bowl of perfectly simmered and seasoned soup. Easy or complicated, creamy or spicy, you simply can’ t go wrong with soup during the winter.
TIP
1. Garnish with sesame
oil, enoki mushroom and crumbled fortune cookie.
2. If bamboo shoots are unavailable, use hearts of palm.
3. A generous amount of black pepper added to the soup while boiling will help increase spice.
INGREDIENTS
1 can Campbell ' s Ready to Serve Creamy Tomato Soup
2 cups Campbell ' s Ready To Use No Salt Added Vegetable Broth
1 / 2 cup shiitake mushrooms, thinly sliced
1 can bamboo shoots, thinly sliced 1 cup firm tofu cut in 1 / 4” slices 2 garlic cloves, grated
• 2 tsp ginger, grated
• 1 Tbsp balsamic vinegar
• 3 Tbsp
rice vinegar
• 2 tsp
sambal oelek
• 2 Tbsp
tamari soy sauce
• 2 tsp
brown sugar
• 4 medium green onions, sliced
• 2 tsp
black pepper
• 2 eggs
DIRECTIONS
1. In a large pot, combine Creamy Tomato Soup and Vegetable Broth.
2. Add in shiitake mushrooms, bamboo shoots, tofu, garlic, ginger, balsamic and rice
vinegars, sambal oelek, tamari soy sauce, brown sugar, green onions and black pepper.
3. Bring to a boil over mediumhigh heat. Reduce and simmer for 5 minutes.
4. In a small mixing bowl, lightly beat 2 eggs.
5. While stirring the soup, gently pour in beaten eggs, rotating the bowl while you pour.
Find more delicious recipes at www. cookwithcampbells. ca.