HOT & SOUR SOUP
www.RecipeGirl.com
6 dried wood-ear mushrooms
4 cups low-sodium chicken broth
2 Tbs reduced-sodium soy sauce
1 Tbs chili-garlic sauce
3 Tbs rice vinegar
1 tsp Asian (dark) sesame oil
½ lb reduced-fat soft tofu, drained and cut into ½-inch cubes
8 ounce can bamboo shoots, drained and thinly sliced
2½ Tbs cornstarch
3 Tbs water
1 large egg white, lightly beaten with 1 Tablespoon water
1. Combine dried mushrooms with enough hot water to cover by 2 inches in a small bowl; let stand 15 minutes, then drain.
2. Bring the broth, soy sauce, chili-garlic sauce, vinegar, and sesame oil to a boil in a large saucepan. Add the drained mushrooms, tofu and bamboo shoots. Reduce heat and simmer 10 minutes. Combine the cornstarch and water in a small bowl; stir in about ¼-cup of the hot liquid, then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute. Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.
Servings: 4
Nutritional Information
Per Serving
Calories 115
Calories from Fat 25
Total Fat 3.25g
Saturated Fat .5g
Cholesterol 0mg
Sodium 709g
Potassium 557mg
Carbohydrates 19g
Dietary Fiber 2.5g
Sugar 3.3g
Net Carbs 16.5g
Protein 8g
WW POINTS: 3
Cooking Tips
*If you can’t find wood-ear mushrooms, just use any dried mushrooms that you can find.
**For ease in preparing mushrooms, place water in pyrex cup and heat in microwave. Then add mushrooms and soak.
Recipe Source: Weight Watchers: Take Out Tonight
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“Delicious- just like you’d find in a Chinese restaurant, and low in fat too!”
-San Diego, CA
