Hot-and-Sour Soup with Shrimp
A traditional Asian soup prepared with shrimp, tofu, and vegetables. A low-fat option when you need soup in a hurry.
Ingredients
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8 ounces fresh or frozen peeled and deveined shrimp
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3-1/2 cups chicken broth
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1/2 of a 15-ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained
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1/4 cup rice vinegar or white vinegar
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2 tablespoons soy sauce
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1 teaspoon sugar
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1 teaspoon grated fresh ginger
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1/2 teaspoon black pepper
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4 ounces firm, silken-style tofu (fresh bean curd), cut into bite-size pieces
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1 tablespoon cornstarch
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1 tablespoon cold water
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1/2 cup frozen peas
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1/2 cup shredded carrot (1 medium)
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2 tablespoons thinly sliced green onion (1)
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1 egg, beaten
Directions
1.
Thaw shrimp, if frozen. In a large saucepan combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in shrimp and tofu. Return to boiling; reduce heat. Simmer, covered, for 1 minute more.
2.
Stir together cornstarch and cold water; stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in peas, carrot, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.
3.
Makes 4 servings (about 6 cups)
Nutrition information
Calories 195, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 139 mg, Sodium 1703 mg, Carbohydrate 11 g, Total Sugar 2 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 9%, Iron 17%. Exchanges: Vegetable .5, Starch .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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