Hot and Sour Soup with Shrimp - 9.4g Carbs, 2.3g Fiber
From: Cooking Light, OCTOBER 2006
Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice,
if you like.
3 cups fat-free, less-sodium chicken broth
1/2 cup pre-sliced mushrooms
1 Tbsp low-sodium soy sauce
1 (8-oz) can sliced bamboo shoots, drained
2 1/2 Tbsp fresh lemon juice
1 tsp white pepper
1 1/2 lb medium shrimp, peeled and deveined
8 oz reduced-fat firm tofu, drained and cut into 1-inch cubes
1 Tbsp cornstarch
2 Tbsp water
1 large egg white, beaten
1/4 tsp chili oil
2 Tbsp chopped green onions
Combine first 4 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes.
Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook
2 minutes or until shrimp are almost done. Combine cornstarch and
water in a small bowl, stirring until smooth. Add cornstarch mixture
to pan; cook 1 minute, stirring constantly with a whisk. Slowly
drizzle egg white into pan, stirring constantly. Remove from heat;
stir in chili oil and onions.
Servings: 4
Serving size: 1 3/4 cups
Nutrition per Serving:
233 Calories, 18% from Fat, 4.7g Fat, 1g Sat, 0.8g Mono, 1.3g Poly,
5.7mg Iron, 252mg Cholesterol, 98mg Calcium, 9.4g Carbs, 2.3g Fiber,
98mg Calcium, 736mg Sodium, 38g Protein
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