The "hot-and-sour" in this soup refers to a slightly spicy sweet-and-sour flavor that comes from a few staple ingredients. To create a more filling soup, add extra vegetables, sliced chicken breast, cubed tofu or Chinese noodles.

1 tablespoon roasted sesame oil

1 clove garlic, minced

4 ounces mushrooms, sliced

4 cups nonfat chicken or vegetable broth

2 tablespoons rice vinegar

2 tablespoons reduced-sodium soy sauce

1/2 -1 teaspoon chili puree with garlic

1 carrot, shredded

2 cups chopped bok choy or spinach

2 cups broccoli florets

  Warm the oil in a large saucepan over medium heat. Cook the garlic and mushrooms for several minutes, until soft. Stir in the broth, wine, vinegar, soy sauce, chili puree, carrots, bok choy or spinach and broccoli. Bring to a boil. Reduce the heat to low and cook for 5 minutes, or until the vegetables are cooked. Taste and adjust the seasoning, adding more wine, vinegar soy sauce or chili puree if desired. Preparation and cooking time: 25 minutes. Editor's note: ingredients have been slightly modified.