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Lucky Chinese Soup

Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Prep time 10 mins
Cook time 11 mins
Yield Makes 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 cup thinly sliced shiitake mushroom caps (about 2 ounces)
  • 1 cup cubed firm tofu (about 6 ounces)
  • 1/2 cup canned sliced bamboo shoots, drained
  • 1/2 tablespoon fish sauce
  • 1 large egg, lightly beaten
  • 1/4 cup minced green onions
  • 1/2 teaspoon dark sesame oil
  • 1/4 to 1/2 teaspoon chili oil
  • 1/4 to 1/2 teaspoon black pepper
  • 1/4 teaspoon sugar

Nutrition Information

  • calories 100
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 2 g
  • protein 10 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 53 mg
  • iron 1.5 mg
  • sodium 279 mg
  • calcium 38 mg

How to Make It

  1. Bring broth to a boil in covered 2-quart saucepan; add mushroom slices, tofu, and bamboo shoots. Return to a boil; cook, uncovered, 5 minutes.

  2. Remove from heat; stir in the fish sauce and remaining ingredients.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.