Hot and Sour Soup With Shrimp

Submitted by CaliforniaJan

"Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like. From Cooking Light."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• 4 cups reduced-sodium fat-free chicken broth
• 1⁄2 cup pre-sliced mushroom
• 1 tablespoon low sodium soy sauce
• 1 (8 ounce) can sliced bamboo shoots, drained
• 2 tablespoons fresh lemon juice
• 2 teaspoons rice vinegar
• 1 teaspoon white pepper
• 3⁄4 lb medium shrimp, peeled and deveined
• 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 large egg white, beaten
• 1 teaspoon chili oil (to taste)
• 1⁄2 teaspoon black pepper, ground
• 2 tablespoons chopped green onions

directions

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil.
2. 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, pepper and onions.

Reviews

[breezermom]

Great hot and sour soup! I've never had it with shrimp, and was very happy with the results. The only change I'd make is to reduce the tofu amount a bit, and maybe increase the liquids. The broth had a wonderful flavor and aroma. Quick and easy to put together, so this could easily be made on a week night after work. Thanks for sharing! Made for Photo Tag.