Hot and Sour Shrimp

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Hot and Sour Shrimp Soup


  • 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


  • 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

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