Serve this soup as a light meal, or pair it with Shrimp Fried Rice with Edamame.

Recipe by Oxmoor House January 2006

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Recipe Summary

cook:
21 mins
total:
36 mins
prep:
15 mins
Yield:
5 servings,(serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 4 ingredients to a boil in a Dutch oven. Reduce heat, and simmer, uncovered, 10 minutes. Add tofu and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

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  • Combine water and cornstarch in a small bowl; stir well with a whisk. Add cornstarch mixture to soup. Bring to a boil, and cook 1 minute or until soup begins to thicken. Reduce heat to medium.

  • Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil. Garnish with green onions, if desired. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

88 calories; fat 3.2g; saturated fat 0.6g; protein 7.3g; carbohydrates 7.5g; cholesterol 42mg; iron 1.2mg; sodium 596mg; calories from fat 33%; fiber 0.6g; calcium 22mg.
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