Hot and Sour Leftover Soup

Submitted by Apocryphal One

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

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• 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 white 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

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.