Serves: 2
Per Serving: 108 calories, 3g total fat (<1g saturated fat), 11g carbohydrate, 11g protein, 2g fiber, 624mg sodium
Ingredients:
1 cup sliced fresh mushrooms or 4 dried black Chinese mushrooms
1 can (15 oz.) fat-free, reduced-sodium chicken or vegetable broth
1 tsp. minced fresh ginger root, peeled
2 scallions, chopped
1 cup finely chopped bok choy cabbage
½ can (8 oz.) bamboo shoots
1-2 tsp. hot pepper oil or sauce, or to taste
½ cup extra firm tofu, slivered (about 3 oz.)
1 Tbsp. cornstarch, dissolved in ¼ cup cold water
1 Tbsp. rice wine vinegar
1 tsp. "lite" soy sauce
1 cup finely chopped bok choy cabbage
1 egg white (optional)
Cooking Directions:
- If using dried mushrooms, soak in hot water to cover about 15 minutes. Drain, remove stems and slice.
- In large saucepan, bring broth to boil. Reduce heat to simmer and add ginger, scallions, cabbage and bamboo shoots. Cook for 3 minutes. Add pepper oil, vinegar, soy sauce, tofu and mushrooms. Simmer 3 minutes more.
- If thicker consistency is desired, strain soup into another saucepan to separate broth and set solid contents aside.
- Set broth over medium heat and slowly pour in cornstarch mixture while stirring, until soup thickens. If desired, add egg white while stirring to form long strands, then add reserved ingredients. Serve immediately.
Recipe from: American Institute for Cancer Research (www.AICR.org), Recipe Test Kitchen