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Hot and Sour Soup with Shrimp

Hot and Sour Soup with Shrimp
Randy Mayor
Yield

4 servings (serving size: 1 3/4 cups)

Enjoy a bowl of Asian-inspired seafood soup in just 35 minutes. Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like.

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 cup presliced mushrooms
  • 1 tablespoon low-sodium soy sauce
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 large egg white, beaten
  • 1/4 teaspoon chili oil
  • 2 tablespoons chopped green onions

Nutrition Information

  • calories 233
  • caloriesfromfat 18 %
  • fat 4.7 g
  • satfat 1 g
  • monofat 0.8 g
  • polyfat 1.3 g
  • protein 38 g
  • carbohydrate 9.4 g
  • fiber 2.3 g
  • cholesterol 252 mg
  • iron 5.7 mg
  • sodium 736 mg
  • calcium 98 mg

How to Make It

  1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.