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Hot and Sour Soup with Shrimp

Low-Calorie

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You won't get a better soup to warm your soul during those chilly winter days. This seafood soup will be ready in just about 30 minutes. The spicy heat of white pepper and the savory notes of mushrooms beautifully complement the tender shrimp. Add more juice, if you like.

Prep Time 25 minutes

Serves: 4

Difficulty Level: Low

Hot and Sour Soup with Shrimp

Ingredients for soup:

Chicken broth - 3 cups (fat-free and less-sodium)

Mushrooms - 1/2 cup (sliced)

Soy sauce - 1 tbsp. (low-sodium)

Bamboo shoots - 1 (8-ounce) can (drained and sliced )

Lemon juice - 2 1/2 tbsp.

White pepper - 1 tsp.

Shrimp - 1 1/2 lbs. (peeled and deveined)

Firm tofu - 8 oz. (drained and cut into 1-inch cubes)

Cornstarch - 1 tbsp.

Water - 2 tbsp.

Egg white - 1 large (beaten)

Chili oil - 1/4 tsp.

Green onions - 2 tbsp. (chopped)

Method of preparing the soup:

Combine the first 4 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes.
Add juice, pepper, shrimp, and tofu to pan, then bring to a boil. Cook for 2 minutes or until shrimp is almost done.
Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan, and cook for 1 minute, stirring constantly with a whisk.
Slowly drizzle the egg white into the pan, stirring constantly. Remove from heat, and stir in chili oil and onions.

Source: MyRecipes

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