Hot-and-Sour Soup
Recipe from Diabetic Living

Hot-and-Sour Soup

by 2  people

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Servings: 6
Serving size: 1  cups
Prep Time: 20 mins
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  • 2  14 1/2 ounce can 
    reduced-sodium chicken broth
  • 2   medium 
    carrots, bias-sliced (1 cup)
  • 1  8  ounce can 
    bamboo shoots, drained
  • 1  8  ounce can 
    sliced water chestnuts, drained
  • 1/2  cup 
  • 1  4  ounce can (drained weight) 
    sliced mushrooms, drained
  • 3   tablespoons 
    rice vinegar or white vinegar
  • 1   tablespoon 
    reduced-sodium soy sauce
  • 1   teaspoon 
  • 1/4  teaspoon 
    crushed red pepper
  • 2   tablespoons 
  • 2   tablespoons 
    cold water
  • 8   ounces 
    frozen peeled and deveined uncooked shrimp*
  • 4   ounces 
    refrigerated water-packed firm tofu (fresh bean curd), drained and cubed
  • 2   tablespoons 
    snipped fresh parsley or cilantro (optional)
In a 3-1/2- or 4-quart slow cooker combine broth, carrots, bamboo shoots, water chestnuts, the 1/2 cup water, the mushrooms, vinegar, soy sauce, sugar, and crushed red pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 tablespoons cold water; stir into chicken broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.
  • *Test Kitchen Tip: If desired, leave tails on shrimp.
Nutrition information
Per Serving: cal. (kcal) 108, Fat, total (g) 2, chol. (mg) 57, sat. fat (g) 0, carb. (g) 11, Monosaturated fat (g) 0, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 12, vit. A (IU) 3352.73, vit. C (mg) 2.95, Thiamin (mg) 0.04, Riboflavin (mg) 0.04, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.43, sodium (mg) 558, Potassium (mg) 190, calcium (mg) 60.58, iron (mg) 1.44, Vegetables () 1, Other Carb () 0.5, Lean Meat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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