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Hot and Sour Shrimp Soup
Ingredients
- 6 cups fat-free, low-sodium chicken broth
- 2 Tablespoons low-sodium soy sauce
- 8-ounce can sliced bamboo shoots, drained
- 2 stalks of celery, sliced
- 15-ounce can of straw mushrooms
- 1/3 cup lemon juice
- 1/2 teaspoon white pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
- 2 Tablespoons cornstarch
- 1/4 cup water
- 1/4 teaspoon chili oil
- 2 Tablespoons chopped green onion
Instructions
- Combine broth, soy sauce, bamboo shoots, celery and straw mushrooms in a large stock pot.
- Bring to a boil and simmer 5 minutes.
- Add lemon juice, pepper, shrimp and tofu.
- Bring to a boil and simmer 2 minutes.
- Combine cornstarch and water in a small bowl, stirring until smooth.
- Add cornstarch mixture to pot.
- Cook 1 minute, stirring constantly with a whisk.
- Remove from heat.
- Stir in chili oil and onions.
