VSG Liquid Diet Friendly Hot & Sour Soup with Egg

Modified from Bee Yinn Low’s Easy Chinese Recipes.

Ingredients
4 cups low-sodium chicken broth
1 Tbsp soy sauce
1 Tbsp Chinese black vinegar
1.5 Tbsp Chinese Rice Vinegar
1/4 tsp salt
2 Tbsp corn starch
3 Tbsp Water
1/2 Tbs Chili Oil
4 Large eggs, beaten lightly

Method
1. Mix and heat broth, sauces and vinegars.
2. In a small bowl, mix the corn starch and water.
3. When broth is boiling, slowly incorporate the cornstarch mix. Keep stirring and let it boil for a while to thicken the broth
4. Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.

Note: 
to increase the protein content, I really think you could put in some extra-silken soft tofu in there. It’s a lot more “liquid” than yogurt, or jello, and should go down easy. If you want, put about 2-3 oz of soft tofu before adding the eggs.

Makes 5-6 cups.