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Chinese Hot And Sour Soup Lite

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Ingredients

Adjust Servings:
10 cups fat free chicken broth
1 tablespoon garlic and red chile paste
2 tablespoons soy sauce
1 cup shiitake mushroom sliced and stems removed
1 cup straw mushroom sliced
1/3 cup white vinegar
1/2 cup bamboo shoot julienned
1 (12 ounce) package of light firm tofu diced or cut into thin strips
1/2 cup water chestnut sliced
3 tablespoons cornstarch

Nutritional information

106
Calories
27g
Calories From Fat
3g
Total Fat
0.5 g
Saturated Fat
0mg
Cholesterol
1280.4mg
Sodium
13.4g
Carbs
2.5g
Dietary Fiber
2.6g
Sugars
8.4g
Protein
3070g
Serving Size (g)
1
Serving Size

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Chinese Hot And Sour Soup Lite

Features:
    Cuisine:

    Yum! This came together easily and tastes great. Like the reviewer below I did not add in the egg yet as I expect I will be freezing some of this (the tofu pieces are likely to be enough for my husband not to try this). The 'hot' and 'sour' are in perfect proportions. EDIT - it is even better the next day!

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chinese Hot and Sour Soup Lite, This recipe helped me with my diet and also helped me to stretch my dollar through the lean college years. It’s an adaptation from another recipe for vegetarians and those pursuing a healthier lifestyle., Yum! This came together easily and tastes great. Like the reviewer below I did not add in the egg yet as I expect I will be freezing some of this (the tofu pieces are likely to be enough for my husband not to try this). The ‘hot’ and ‘sour’ are in perfect proportions. EDIT – it is even better the next day!


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    Steps

    1
    Done

    Using an 8-Qt Dutch Oven, Bring 8 Cups of Fat-Free Chicken Broth to a Simmer.

    2
    Done

    Add the Soy Sauce, Mushrooms and Chile Paste and Simmer For About 10 Minutes.

    3
    Done

    Add the Vinegar, Julienned Bamboo Shoots, Sliced Water Chestnuts, and Tofu and Simmer For an Additional 10 Minutes.

    4
    Done

    in a Separate Container, Mix the 3 Tbsp of Cornstarch With the Remaining 2 Cups of Broth.

    5
    Done

    When Cornstarch and Broth Are Throughly Combined, Stir in the Cornstarch Mixture Into Your Hot Soup (warning: Do This Slowly as the Cornstarch Has a Tendency To"clump" Once It Makes Contact With the Hot Soup).

    6
    Done

    Bring Back to Simmer and Then Pour the Egg Beaters Thinly Over the Soup to Create An"egg Drop Soup" Effect.

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    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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