WUNDERLICH'S HOT AND SOUR SOUP

[Deleted]

This is an easy, fast way to make Chinese hot & sour soup with readily available household ingredients-- i.e., not having to buy all sorts of weird shitake mushrooms, etc. It is also very healthy-- and I have been fixing this stuff since my days as a medical student in Boston 33 years ago. My old housemates and I used to call this the "food of the gods" -- "ambrosia"-- because it is very high in protein and low in fat and carbs.


Ingredients

1 brick of firm tofu
Knorr's vegetarian boullion
1 can of chopped bamboo shoots
1 can sliced mushrooms ( Green Giant, or other)
Bok Choy
1 egg
black pepper
vinegar
soy sauce
corn starch

Heat 4-6 cups water in a deep sauce pan with equivalent boullion. Stir 1 tbsp of corn starch into 2-3 tbsps of cold water in a cup, then mix the starchy H2O into the pot while still cool.

Add can of bamboo shoots, mushrooms, chopped bok choy, and diced brick of tofu. Add 1 tsp black pepper, 4-6 tbsp vinegar, 4-6 tbsp soy sauce depending upon how many cups of H2O were used-- seasoning to taste.

Once the pot is boiling, stir in 1 beaten egg, then remove the pan from the burner after the "egg drop" is completed.

[Coaltrain]

Dec 9, 2012 0:28:34 GMT -5 @williewunderlich said:

This is an easy, fast way to make Chinese hot & sour soup with readily available household ingredients-- i.e., not having to buy all sorts of weird shitake mushrooms, etc. It is also very healthy-- and I have been fixing this stuff since my days as a medical student in Boston 33 years ago. My old housemates and I used to call this the "food of the gods-- "ambrosia"-- because it is very high in protein and low in fat and carbs.


Ingredients



1 brick of firm tofu
Knorr's vegetarian boullion
1 can of chopped bamboo shoots
1 can sliced mushrooms ( Green Giant, or other)
Bok Choy
1 egg
black pepper
vinegar
soy sauce
corn starch

Heat 4-6 cups water in a deep sauce pan with equivalent boullion. Stir 1 tbsp of corn starch into 2-3 tbsps of cold water in a cup, then mix the starchy H2O into the pot while still cool.

Add can of bamboo shoots, mushrooms, chopped bok choy, and diced brick of tofu. Add 1 tsp black pepper, 4-6 tbsp vinegar, 4-6 tbsp soy sauce depending upon how many cups of H2O were used-- seasoning to taste.

Once the pot is boiling, stir in 1 beaten egg, then remove the pan from the burner after the "egg drop" is completed.

Do you press the tofu first to get the liquid out of it? I know it will take on the flavor of whatever it is seasoned with, but you have to sort of clean it first. I saw that on one of the cooking shows.

[Deleted]

Tofu (made from soy) is very bad. Soy is very bad. Do some research.

[Coaltrain]

Dec 9, 2012 11:27:40 GMT -5 @chadgristlethrob said:

Tofu (made from soy) is very bad. Soy is very bad. Do some research.

Lookie what I found!! There is good and bad in everything. This article actually speaks about both. However, I am only posting a small part of it. And it does make for interesting reading. Good Point Frederick!!

If You Want to Benefit From Soy, Make Sure it is Fermented !

There are some redeeming qualities to soy, however these are found primarily in fermented soy products like tempeh, miso, natto and soybean sprouts.

If you want to get some health benefits from soy, stick to these four forms and pass on ALL processed soy milks, tofu, soy ‘burgers’, soy ‘ice cream’, soy ‘cheese’, and the myriad of other soy junk foods that are so readily disguised as health foods.

The study above affirms this as well, showing that consumption of tempeh was related to better memory, particularly in participants over 68 years of age.

www.healthiertalk.com/why-tofu-wrecks-your-brain-0246

[Deleted]

Mrs. Smith,

All I do is drain the excess water out of the tofu package before chopping it up on a cutting board.

As for the health effects of tofu-- it contains all of the essential amino acids, and a very high concentration of protein relative to fat and carbohydrates. And most of the fat in soy bean curd is unsaturated.

There are many studies, including two from 2012,* that have documented beneficial effects of soy bean curd on lipids and leptin. I am convinced by personal observations of my fasting glucose and lipid levels that soy beans help to keep my LDL and glucose levels down.

* Eur J Clin Nutr. 2012 Apr;66(4):419-25. doi: 10.1038/ejcn.2011.168. Epub 2011 Sep 28.
Effect of soy and milk protein supplementation on serum lipid levels: a randomized controlled trial.
Wofford MR, Rebholz CM, Reynolds K, Chen J, Chen CS, Myers L, Xu J, Jones DW, Whelton PK, He J.
Source

Department of Medicine, University of Mississippi Medical Center, Jackson, MS, USA.
Abstract
BACKGROUND/OBJECTIVE:

Previous clinical trials have documented that soy protein reduces low-density lipoprotein cholesterol and increases high-density lipoprotein (HDL) cholesterol compared with milk protein. However, the effect of soy protein on lipids compared with carbohydrate has not been not well studied. We examined the effect of soy and milk protein supplementation on lipids and lipoproteins compared with carbohydrate among adults without hypercholesterolemia.
SUBJECTS/METHODS:

We conducted a randomized, double-blind, 3-phase crossover trial among 352 US adults with serum total cholesterol level of <240 mg/dl from September 2003 to April 2008. Trial participants were assigned to 40 g/day supplementation of soy protein, milk protein or complex carbohydrate from wheat each for 8 weeks in random order with a 3-week washout period between interventions. Overnight fasting blood samples were collected at the termination of each intervention phase.
RESULTS:

Compared with carbohydrate, soy protein supplementation was significantly associated with a net change (95% confidence interval (CI)) in total cholesterol and total/HDL cholesterol ratio of -3.97 mg/dl (-7.63 to -0.31, P=0.03) and -0.12 (-0.23 to -0.01, P=0.03), respectively. Compared with milk protein, soy protein supplementation was significantly associated with a net change (95% CI) in HDL and total/HDL cholesterol ratio of 1.54 mg/dl (0.63 to 2.44, P=0.0009) and -0.14 (-0.22 to -0.05, P=0.001), respectively. Compared with carbohydrate, milk protein supplementation was significantly associated with a net change (95% CI) in HDL of -1.13 mg/dl (-2.05 to -0.22, P=0.02).
CONCLUSIONS:

This randomized controlled trial indicates that soy protein, but not milk protein, supplementation improves the lipid profile among healthy individuals.

[cyberobb99]

The amount of soy consumed in an occasional bowl of Willie's soup is neither beneficial nor harmful by itself. If I had the opportunity to eat it in such small amount a couple of times a month I wouldn't give it a second thought. Just remember..... "All things in moderation. Including moderation."