Hot and Sour Leftover Soup

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Total Time
25mins
Prep
5 mins
Cook
20 mins

Another from the throw-together vault. Waste not, want not and all.

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Ingredients

Nutrition

Directions

  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.