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Randy Mayor Photo by: Randy Mayor

Hot and Sour Soup with Shrimp

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.

Cooking Light OCTOBER 2006

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 18%
  • Fat: 4.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 38g
  • Carbohydrate: 9.4g
  • Fiber: 2.3g
  • Cholesterol: 252mg
  • Iron: 5.7mg
  • Sodium: 736mg
  • Calcium: 98mg
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Hot and Sour Soup with Shrimp recipe

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