Hot and Sour Soup #2
Source of Recipe
Favorite Brand Name Low Carb Recipes
List of Ingredients
3 cans (about 14 ozs each) chicken broth
8 ozs boneless skinless chicken breasts, cut into 1/4-inch-thick strips
1 cup shredded carrots
1 cup thinly sliced mushrooms
1/2 cup bamboo shoots, cut into matchstick-size strips
2 tbsps rice vinegar or white wine vinegar
1/2 to 3/4 tsp white pepper
1/4 to 1/2 tsp hot pepper sauce
2 tbsps cornstarch
2 tbsps soy sauce
1 tbsp dry sherry
2 medium green onions, sliced
1 egg, slightly beaten
Combine chicken broth, chicken, carrots, mushrooms, bamboo shoots, vinegar,
pepper and hot pepper sauce in large saucepan. Bring to a boil over
medium-high heat; reduce heat to low. Cover; simmer about 5 minutes or until
chicken is no longer pink in center.
Stir together cornstarch, soy sauce and sherry in small bowl until smooth.
Add to chicken broth mixture. Cook and stir until mixture comes to a boil.
Stir in green onions and egg. Cook about 1 minute, stirring in one
direction, until egg is cooked. Ladle soup into bowls.
Makes about 7 cups or 6 side-dish servings
120 Calories;4g Fat;75mg Chol;1279mg Sodium;13g Protein;9g Carb;2g Fiber
Recipe
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