hot and sour soup

By Susie624

  • 2 can reduced sodium chicken broth,divided

  • 2Tbsp corn starch

  • 1/2 lb firm tofu cut into small chunks

  • 1/4 lb fresh mushrooms

  • 2 Tbsp light soy sauce

  • 3 Tbsp white vinegar

  • 1 tsp ground pepper

  • 1 tsp ground ginger

  • 1 egg lightly beaten

  • 1 cup fresh bean sprouts

  • 1/2 tsp sesame oil

  1. In a small bowl combine 1/2 cup chicken broth and corn starch.Mix well and set aside.

  2. In soup pot combine remaining broth, tofu, mushrooms, soy sauce, vinegar, ginger and pepper. Mix well and bring to boil on high heat, reduce to low heat and stir in corn starch mixture until thick. Slowly stir in egg mixture. Add bean sprouts and simmer 1-2 minutes or until heated. Add sesame oil and serve

Nutritional Facts

fat 3g
cholesterol 43mg sodium 644mg
carb 8g
dietary fiber 1g
sugar 3g
protein 8g Diabetic Exchange 1/2 carb
1 lean meat

lunch soup tofu mushrooms soy bean sprouts ultra-low-carb vitamin d

1 reply

BIRDY 2010-02-10 08:44:44 -0600 Report

Susie , this is a great recipe for these cold days.I'm gonna try it asap…