Hot and Sour Soup

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

• 5  dried shiitake mushrooms (about 1/4 ounce)
• 5  dried wood ear mushrooms (about 1/4 ounce)
• 1  (32-ounce) carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
• 2 1/4  cups  water, divided
• 1  tablespoon  minced peeled fresh ginger
• 1  teaspoon  minced garlic
• 1/4  cup  rice vinegar
• 1  tablespoon  low-sodium soy sauce
• 1/2  to 1 teaspoon freshly ground black pepper
• 1/2  pound  reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
• 2 1/2  tablespoons  cornstarch
• 4  large egg whites, lightly beaten
• 1/2  cup  chopped green onions
• 1/4  cup  minced fresh cilantro
• 1  teaspoon  dark sesame oil
• Chili oil (optional)

Preparation

Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.

Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.

Nutritional Information

Calories:

158 (21% from fat)

Fat:

3.8g (sat 0.2g,mono 0.0g,poly 0.0g)

Protein:

11.1g

Carbohydrate:

20.3g

Fiber:

6.5g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

770mg

Calcium:

44mg