Hot-and-Sour Soup

Recipe By : Mr Food

2 Points Per Serving*

This is very easy to make and has readily available ingredients. And "ooh it's so good!!"

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 -- optional

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

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.

Points: tofu (I used extra firm and adjusted my MasterCook because it was wrong on the nutrition for tofu.) - 4 points

egg - 2 points

waterchestnuts - 1 point

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

* My vegetarian sister was here when I fixed this so I used vegetable broth and it was great.

** I used the whole can of bean sprouts, 2 cups

Serving Ideas : Top each bowl with thinly sliced scallions.

Shared by: rljaegers