Chinese Hot And Sour Soup Lite

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 10 cups fat-free chicken broth
• 1 tablespoon garlic and red chile paste
• 2 tablespoons soy sauce
• 1 cup shiitake mushroom, sliced and stems removed
• 1 cup straw mushroom, sliced
• 1/3 cup vinegar
• 1/2 cup bamboo shoot, julienned
• 1 (12 ounce) package of light firm tofu, diced or cut into thin strips
• 1/2 cup water chestnut, sliced
• 3 tablespoons cornstarch
• 1/2 cup egg beaters egg substitute or 1/2 cup just the whites egg

Recipe

• 1 using an 8-qt dutch oven, bring 8 cups of fat-free chicken broth to a simmer.
• 2 add the soy sauce, mushrooms and chile paste and simmer for about 10 minutes.
• 3 add the vinegar, julienned bamboo shoots, sliced water chestnuts, and tofu and simmer for an additional 10 minutes.
• 4 in a separate container, mix the 3 tbsp of cornstarch with the remaining 2 cups of broth.
• 5 when cornstarch and broth are throughly combined, stir in the cornstarch mixture into your hot soup (warning: do this slowly as the cornstarch has a tendency to"clump" once it makes contact with the hot soup).
• 6 bring back to simmer and then pour the egg beaters thinly over the soup to create an"egg drop soup" effect.