Hot & Sour Soup
Calories 149 (12% from fat)
Fat 2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 381 mg.
Carb. 15 gram
Fiber 3 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 15 gram
1 oz. (about 10) shiitake mushrooms, sliced into thin shreds and reconstituted
6 cups water
1/2 cup red wine vinegar
2 Tbsp. reduced sodium soy sauce
1 cup (approx. 1 medium) onion, finely chopped
1/2 cup chopped green onions
(All the white and half the green portions of about 5 onions.)
1 lb. block of lite firm tofu, drained and cut into 1/2 inch cubes
1 can (8 oz.) sliced bamboo shoots, drained
6 packets of herb ox Sodium Free Beef Bouillon
1 Tbsp. cornstarch
1 tsp. Splenda
(We used the box that measures cup for cup like sugar.)
1 tsp. ground black pepper
4 egg whites, whisked together for about a minute
2. Heat a large non-stick pot over medium-high heat. Pour all the ingredients into the pot, stirring them together EXCEPT the egg whites. Bring the soup to a boil, stirring occasionally.
3. Once it's boiling, reduce the heat to medium low and simmer for about 15 minutes, stirring every 3-5 minutes.
4. After 15 minutes, bring soup back up to a boil. Then stir and slowly drizzle in the whisked eggs. They spread out into thin strips and are cooked in about a minute. Serve.
Yield: 4 Servings - 2 1/3 Cups Per Serving
Serve half portions if you're using it as an appetizer before a meal.