Hot and Sour Shrimp Soup
Ingredients:
- 1/2 cup presliced mushrooms
- 3 cups low sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1 (8-ounce) can sliced bamboo shoots, drained
- 2 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon white pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 large egg white, beaten
- 1/4 teaspoon chili oil
- 2 tablespoons chopped green onions
Preparation:
- Combine first 4 ingredients in a large saucepan; bring to a boil
- Reduce heat, and simmer 5 minutes
- Add juice, pepper, shrimp, and tofu to pan; bring to a boil
- Cook 2 minutes or until shrimp are almost done
- Combine cornstarch and water in a small bowl, stirring until smooth
- Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk
- Slowly drizzle egg white into pan, stirring constantly
- Remove from heat; stir in chili oil and onions Makes 4 servings.
* Calories: 233
* Calories from fat: 18%
* Fat: 4.7g
* Saturated fat: 1g
* Monounsaturated fat: 0.8g
* Polyunsaturated fat: 1.3g
* Protein: 38g
* Carbohydrate: 9.4g
* Fiber: 2.3g
* Cholesterol: 252mg
* Iron: 5.7mg
* Sodium: 736mg
* Calcium: 98mg
