I’ve never had Hot and Sour Soup at a Chinese restaurant, so I don’t even know if I normally like it. But I did not like this recipe! The combination of flavors was way too much for me, and it was a little too spicy for my taste.
But it did get very good reviews on MyRecipes.com, so if you normally like Hot and Sour Soup from a Chinese restaurant, then I suggest trying this (and please let me know how it turned out!)
(Want to try a Chinese soup recipe that I really liked? Try my Egg Drop Soup!)
Hot and Sour Soup with Shrimp
adapted from Cooking Light, October 2006
1 1/2 cups fat-free, less-sodium chicken broth
1/4 – 1/2 cup pre-sliced mushrooms
1 1/2 teaspoons low-sodium soy sauce
1/2 of an 8-ounce can sliced bamboo shoots, drained
1 tablespoon fresh lemon juice
1/2 teaspoon white pepper
3/4 pounds medium shrimp, peeled and deveined
4 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 1/2 teaspoons cornstarch
1 tablespoons water
1 large egg white, beaten
1/8 teaspoon chili oil
1 tablespoons chopped green onions
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 mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.
1 serving = 5 Weight Watchers Points
- Calories: 233
- Fat: 4.7g
- Protein: 38g
- Carbohydrate: 9.4g
- Fiber: 2.3g