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Chinese Hot and Sour Soup

Tofu, mushrooms, and bamboo shoots add robust flavor to this Asian soup. Brought to you by dLife®

4 ServingsPrep:30 min. Cook: 10 min.

Ingredients

1/4 ounces dried cloud ear or wood ear mushrooms
4 ounces fresh shiitake mushrooms
3 ounces firm tofu
2 ounces Bamboo Shoots, slices
33/4 cup low sodium vegetable broth
Sugar substitute equivalent to 1 tablespoon sugar
3 tablespoons rice vinegar
1 tablespoon low sodium soy sauce
1/4 teaspoons hot chili oil
1/2 teaspoons salt, to taste
Pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water, cold
1 egg white
1 teaspoon sesame oil
2 finely sliced scallions

Directions

Soak cloud (or wood) ears in hot water for 30 minutes or until soft.
Drain, trim, and discard hard base from each. Coarsely chop.
Trim and discard stalks from shiitake mushrooms. Cut caps into thin
strips.
Cut tofu into 1/2-inch cubes. Finely shred bamboo shoots.

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Chinese Hot and Sour Soup (continued)

Directions (continued)

In large pan, combine stock, mushrooms, tofu, and bamboo shoots.
Bring to a boil.
Lower heat and simmer for 5 minutes.
Stir in Splenda, vinegar, soy sauce, chili oil, salt and pepper.
In small bowl, dissolve cornstarch completely in water. Add to the
soup. Stir until soup thickens slightly.
Lightly beat egg white. Add to soup, stirring continuously. Cook,
stirring, until the egg white turns opaque white.
Add sesame oil just before serving. Ladle soup into bowls, garnish
with scallion.

Nutrition Facts: 1 serving equals 77 calories, 3 g fat (trace saturated fat), 247 mg sodium, 10 g carbohydrate, 4 g protein. Diabetic Exchanges: 1/4 meat, 1/4 vegetable, 1/4 fat.