Hot and Sour Soup with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces fresh or frozen peeled and deveined shrimp3 1/2 cups LOW SODIUM/SODIUM FREE chicken broth1/2 of a 15 oz jar whole straw mushrooms, drained or one 6-oz can sliced mushrooms, drained1/4 cup rice Vinegar2 TBS LOW SODIUM Soy Sauce1 tsp Granulated Sugar1-2 tsp grated FRESH Ginger Root1/2 tsp Pepper, black4 ozs firm silken-style FIRM tofu 1 TBS Cornstarch1 TBS PLAIN Water1/2 cup VERY thinly sliced Carrots1-2 thinly sliced lengthwise Scallions1 well beaten Egg, 1-2 TBS sliced Hot Chili Peppers
Thaw shrimp of using frozen
In a large saucepan, combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper. Bring to a boil, reduce heat. Simmer, covered for 2 minutes.
Stir in Shrimp and tofu. Return to boiling; reduce heat. Simmer covered for 1 more minute.
Stir together cornstarch and cold water; stir into chicken broth misture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in carrot and green onion. Turn up heat until bubbly, Pour egg into the soup in steady stream, stirring constantly to create threads.
Reduce heat to medium and cook 2 more minutes or until egg is set.
'
Makes about 6 cups.
Serving Size: 4-6 1 cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
In a large saucepan, combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper. Bring to a boil, reduce heat. Simmer, covered for 2 minutes.
Stir in Shrimp and tofu. Return to boiling; reduce heat. Simmer covered for 1 more minute.
Stir together cornstarch and cold water; stir into chicken broth misture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in carrot and green onion. Turn up heat until bubbly, Pour egg into the soup in steady stream, stirring constantly to create threads.
Reduce heat to medium and cook 2 more minutes or until egg is set.
'
Makes about 6 cups.
Serving Size: 4-6 1 cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 4.8 g
- Cholesterol: 132.1 mg
- Sodium: 1,170.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.3 g
- Protein: 22.4 g
Member Reviews