Hot and Sour Soup
- SERVES
- 5
- COOK TIME
- 20 Min
If you like a lot of broth in your soup, then you'll love our Hot and Sour Soup. It's just like the kind that you can order at your favorite Chinese restaurant, except that it's been lightened up to meet your diabetic diet needs.
What You'll Need
- 3 1/2 cup fat-free, low-sodium, chicken broth, divided
- 2 tablespoon cornstarch
- 1/2 pound firm tofu, cut into small chunks
- 1/4 pound sliced fresh mushrooms
- 3 tablespoon low sodium soy sauce
- 3 tablespoon white vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 egg, lightly beaten
- 1/2 cup fresh bean sprouts
- 1/2 teaspoon sesame oil
What to Do
- In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
- In a soup pot, combine the remaining 3-1/4 cups chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger, and pepper; mix well and bring to a boil over high heat. Reduce heat to low; add cornstarch mixture, stirring until thickened.
- Slowly stir in egg to form egg strands. Add bean sprouts and simmer 1 to 2 minutes, or until heated through, stirring occasionally.
- Add sesame oil; mix well and serve.
Note
Top each bowl with thinly sliced scallions and serve with Chinese noodles.