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Hot-and-Sour Soup

Yield 8 servings (serving size: 3/4 cup)
Fresh ginger and hot sauce supply the heat, while rice vinegar lends a pucker to this Chinese classic.

Ingredients

  • 5 cups low-sodium chicken broth
  • 1/2 cup sliced fresh mushrooms
  • 1 teaspoon minced fresh ginger
  • 1 (4-ounce) skinned, boned chicken breast half, cut into thin strips
  • 1/3 cup canned bamboo shoots, cut into thin strips
  • 1/3 cup rice vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon pepper
  • 1 large egg white, lightly beaten
  • 1/4 cup sliced green onions
  • 1/4 cup fresh snow pea pods
  • 1 tablespoon cornstarch
  • 1/4 cup water

Nutrition Information

  • calories 42
  • caloriesfromfat 4 %
  • fat 0.2 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.3 g
  • carbohydrate 3.1 g
  • fiber 0.3 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 216 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a 2-quart sauce-pan; bring to a boil. Add chicken, and simmer, uncovered, 10 minutes. Add bamboo shoots; simmer 5 minutes. Add vinegar and next 3 ingredients; bring to a boil. Drizzle egg white into soup, stirring constantly (lacy strands will form). Stir in green onions and snow peas.

  2. Combine cornstarch and water; stir into soup mixture. Bring to a boil; boil 1 minute, stirring gently. Serve immediately.

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