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Hot and Sour Soup

Yield: 5 servings
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Ingredients

  • 2 cans (14 ounces each) reduced-sodium chicken broth, divided
  • 2 tablespoons cornstarch
  • 1/2 pound firm tofu, cut into small chunks
  • 1/4 pound sliced fresh mushrooms
  • 2 tablespoons light soy sauce
  • 3 tablespoons white vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 teaspoon sesame oil

Directions

  1. In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
  2. In a soup pot, combine the remaining chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.
  3. Slowy stir in the beaten egg to form egg strands.
  4. Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; mix well and serve.

Nutritional Information (Per Serving)
Calories:89
Protein:8 g
Sodium: 644 mg
Cholesterol:43 mg
Fat: 3 g
Dietary Fiber: 1 g
Sugars: 3 g
Carbohydrates: 8 g
Exchanges: 1/2 Carbohydrate, 1 Lean Meat

Source: Mr. Food Every Day's a Holiday Diabetic Cookbook

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