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Hot and Sour Soup



  1. Place mushrooms, tree ears, and tiger lily stems in a small bowl and cover with boiling water. In about 15 minutes or when they are soft, drain off the water and chop off stems or any hard parts.
  2. Slice mushrooms and tree ears and pull tiger lily stems into shreds. Set aside.
  3. Combine cornstarch and water into a smooth paste. Set aside.
  4. In a heated wok or skillet, saute chicken in oil until chicken is cooked through.
  5. Stir in regular soy sauce.
  6. Stir in mushrooms, tree ears, tiger lily stems, and bamboo shoots.
  7. Add chicken stock, vinegar, and double black soy sauce.
  8. Stir cornstarch mixture into soup. Let thicken.
  9. Add tofu and bring soup to a boil.
  10. Stir in the chili oil and white pepper.
  11. Turn off the heat for 1 minute and then slowly pour the egg whites into the soup, stirring constantly.
  12. Garnish each bowl of soup with chopped green onions.

Nutritional Information Per Serving:

Calories: 97
Fat: 2 grams
Protein: 7 grams
Carbohydrates: 5 grams

Diabetic Exchanges

1/2 Bread/Starch; 1 Meat

Source: Eater's Choice Low-Fat Cookbook