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SOUPS
Hot and Sour Soup
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Hot and
Sour Soup |
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Great starter to
your Chinese dinner...
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6
dried |
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wood-ear mushrooms |
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4
cups |
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low-sodium chicken broth |
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2
Tbs |
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reduced-sodium soy sauce |
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1
Tbs |
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chili-garlic sauce |
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3
Tbs |
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rice
vinegar |
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1
tsp |
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Asian (dark) sesame oil |
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½
lb |
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reduced-fat soft tofu, drained and cut
into ½-inch cubes |
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8
ounce |
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can
bamboo shoots, drained and thinly sliced |
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2½
Tbs |
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cornstarch |
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3
Tbs |
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water |
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1
large |
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egg
white, lightly beaten with 1 Tablespoon
water |
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1 |
Combine
dried mushrooms with enough hot water to cover
by 2 inches in a small bowl; let stand 15
minutes, then drain. |
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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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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115.49 |
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Calories From Fat (21%) |
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24.79 |
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% Daily Value |
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Total Fat
3.23g |
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5% |
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Saturated Fat 0.50g |
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3% |
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Cholesterol
0.00mg |
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0% |
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Sodium
709.18mg |
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30% |
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Potassium
556.88mg |
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16% |
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Carbohydrates
18.79g |
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6% |
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Dietary Fiber 2.59g |
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10% |
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Sugar 3.33g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
16.20g |
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Protein
8.08g |
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16% |
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WW Points 2.1 |
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Cooking Tips |
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*If you can't find
wood-ear mushrooms, just use any dried mushrooms that
you can find. |
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**For ease in
preparing mushrooms, place water in pyrex cup and heat
in microwave. Then add mushrooms and soak. |
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Recipe Source |
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Weight Watchers: Take Out Tonight |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "Delicious-
just like you'd find in a Chinese restaurant, and low in fat too!"
-San
Diego, CA
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