Tuesday, April 15, 2008
Makes 6 servings
2 (14.5-ounce) cans fat-free, low-sodium chicken broth
2 cups water, divided
1 teaspoon minced gingerroot
2 cloves garlic, minced
3 ounces shiitake mushrooms, coarsely chopped
8 ounces button mushrooms, sliced
6 ounces reduced-fat firm tofu, drained well and cut into ¼-inch cubes
3 tablespoons rice vinegar
¼ to ½ teaspoon crushed red pepper flakes
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
2 egg whites, lightly beaten
3 green onions, minced
1 teaspoon sesame oil
Combine chicken broth, 1 ¾ cups water, ginger and garlic in Dutch oven over medium-high heat; bring to a boil. Add mushrooms and reduce heat to a simmer; cook 5 minutes.
Add tofu, vinegar, red pepper flakes and soy sauce. Simmer, uncovered, 10 minutes.
Combine remaining ¼ cup water with cornstarch; blend well. Stir cornstarch mixture into soup and simmer3 minutes or until soup thickens. Slowly pour egg whites into broth, stirring constantly. Add green onions and sesame oil. Heat through and ladle into serving bowls.
Per (1-cup) serving: 146 calories (14 percent from fat), 2 grams total fat (trace saturated fat), no cholesterol, 20 grams carbohydrates, 12 grams protein, 310 milligrams sodium, 3 grams dietary fiber.
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