Hot and Sour Soup with Shrimp

Hot and Sour Soup with Shrimp
Photo by Randy Mayor

Ingredients

  • 1 large egg white, beaten
  • 1 tablespoon cornstarch
  • 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons chopped green onions
  • ½ cup presliced mushrooms
  • 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons chopped green onions
  • + 45 more ingredients
    • 1 teaspoon white pepper
    • 1 tablespoon low-sodium soy sauce
    • 1 large egg white, beaten
    • 1 tablespoon low-sodium soy sauce
    • ½ cup presliced mushrooms
    • ¼ teaspoon chili oil
    • 1 teaspoon white pepper
    • 1 (8-ounce) can sliced bamboo shoots, drained
    • 3 cups fat-free, less-sodium chicken broth
    • 1 large egg white, beaten
    • 3 cups fat-free, less-sodium chicken broth
    • 1 teaspoon white pepper
    • 2 tablespoons chopped green onions
    • 1 ½ pounds medium shrimp, peeled and deveined
    • 2 ½ tablespoons fresh lemon juice
    • ¼ teaspoon chili oil
    • 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
    • 1 ½ pounds medium shrimp, peeled and deveined
    • 2 tablespoons chopped green onions
    • ¼ teaspoon chili oil
    • 2 ½ tablespoons fresh lemon juice
    • ¼ teaspoon chili oil
    • 3 cups fat-free, less-sodium chicken broth
    • 1 ½ pounds medium shrimp, peeled and deveined
    • 1 tablespoon cornstarch
    • 2 ½ tablespoons fresh lemon juice
    • 2 tablespoons water
    • 1 large egg white, beaten
    • 2 tablespoons water
    • ½ cup presliced mushrooms
    • 2 tablespoons water
    • 1 ½ pounds medium shrimp, peeled and deveined
    • 1 (8-ounce) can sliced bamboo shoots, drained
    • 1 (8-ounce) can sliced bamboo shoots, drained
    • 1 tablespoon low-sodium soy sauce
    • 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
    • 2 ½ tablespoons fresh lemon juice
    • ½ cup presliced mushrooms
    • 1 (8-ounce) can sliced bamboo shoots, drained
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon cornstarch
    • 1 teaspoon white pepper
    • 3 cups fat-free, less-sodium chicken broth
    • 2 tablespoons water

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 mix...

View full recipe at My Recipes

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