Hot 'N Sour Soup (microwave)

By re1ndeer

Ingredients
  • 1/2 T. margarine

  • 1/2 cup sliced mushrooms

  • 1/2 cup cubed boneless chicken (4oz)

  • 1T. soy sauce

  • 2 cans (14 1/2 oz) chicken broth

  • 1 T. cornstarch

  • 1 T. vinegar

  • 1/2 cup cubed Tofu

  • 1/4 cup bamboo shoots, drained and rinsed

  • 2 eggs beaten

  • 1/2 t. hot pepper sauce

  • 2 green onions, sliced

Directions
  1. Combine margarine and mushrooms in a 2 quart microwave safe casserole.

  2. Microwave (high) uncovered, 1 to 1/2 minutes or until tender. Add chicken, soy sauce and ! can chicken broth.

  3. Microwave (high) uncovered 5 to 6 minutes or until chicken is tender. Remove chicken and cool slightly. Shred into fine pieces with fork. Return to broth. Blend cornstarch with small amount of remaining chicken broth; mix until smooth. Stir broth, cornstarch mixture, vinegar, tofu and bamboo shoots into hot broth.

  4. Microwave (high) uncovered, 5 to 6 minutes or until heated through, stirring once or twice. Cool slightly. Slowly pour beaten eggs into hot broth, stirring constantly. Stir in hot sauce and onions.


Nutritional Facts

Servings
6
Calories
100
Protein
11g
Fat
5g
Carbohydrate
3g
Sodium
653mg
Cholesterol
83mg

ultra-low-carb chicken/poultry soup dairy free tofu b vitamins

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