Soup: 2 pt. Hot & Sour Soup
Source of Recipe
adapted from Mr. Food by rljaegers
List of Ingredients
4 cups chicken broth, fat free -- * 2 - 14.5 oz. cans
2 tablespoons cornstarch
4 slices tofu, firm -- 1 - 12 oz. pkg.
1/4 pound mushrooms -- sliced
3 tablespoons soy sauce
3 tablespoons white vinegar
1 teaspoon ground ginger
1 teaspoon black pepper
1 egg -- beaten
1 cup bean sprouts -- **fresh or canned
1 teaspoon sesame oil -- optionalRecipe
In a small bowl, combine 1/4 cup * chicken broth and the cornstarch; mix well and set aside. Cut tofu into small chunks. In a soup pot, combine the remaining chicken broth, tofu, mushrooms, soy sauce, vinegar, ginger and pepper over high heat; mix well and bring to a boil. Reduce the heat to low; stir in the cornstarch mixture until thickened. Slowly stir in the beaten egg to form egg strands. Add the bean sprouts and simmer for 1 to 2 minutes. or until heated through, stirring occasionally.
Serving Size : 5
Original poster'ss notes: Recipe calls for 1 teaspoon sesame oil before serving. Add 1 point to recipe total if use do this. I added a can of waterchestnuts and sliced bamboo shoots. The waterchestnuts add 1 point to total.
Total - 7 points for whole recipe
Total using sesame oil - 8 points for whole recipe
*The recipe makes about 10 cups = 1.5 points per 2 cup serving.
*2 points per 2 cup serving with sesame oil
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