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.


Recipe Yield: Yield: 5 servings

Nutritional Information Per Serving:

Calories: 89
Fat: 3 grams
Fiber: 1 grams
Sodium: 644 milligrams
Cholesterol: 43 milligrams
Protein: 8 grams
Carbohydrates: 8 grams
Sugars: 3 grams

Diabetic Exchanges

1/2 Carbohydrate, 1 Lean Meat



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