Serves 6; 3/4 cup per serving
- 4 cups fat-free, low-sodium chicken broth
- 2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1/2 cup thinly sliced green cabbage or bok choy
- 1/2 cup sliced fresh shiitake, cloud ear, or other exotic mushrooms (shiitake stems discarded)
- 3 medium green onions, sliced
- 1 tablespoon minced peeled gingerroot
- 1 tablespoon soy sauce (lowest sodium available)
- 4 ounces firm light tofu, cut into bite-size strips
- 1/2 cup vinegar, or to taste
- 1 1/2 teaspoons pepper, or to taste
- 1/4 cup egg substitute
- 1/2 teaspoon toasted sesame oil
- Calories 47
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Polyunsaturated Fat 0.5 g
- Monounsaturated Fat 0.0 g
- Cholesterol 0 mg
- Sodium 147 mg
- Carbohydrates 5 g
- Fiber 1 g
- Sugars 1 g
- Protein 4 g
Dietary Exchanges : 1/2 carbohydrate, 1/2 very lean meat
- In a stockpot, bring the broth to a boil over high heat.
- Meanwhile, put the cornstarch in a small bowl. Add the water, stirring to dissolve.
- Add the cabbage, mushrooms, green onions, gingerroot, and soy sauce to the boiling broth. Return to a boil. Stir in the cornstarch mixture. Boil for 1 to 2 minutes. Stir in the tofu, vinegar, and pepper. Reduce the heat to a simmer.
- Stirring constantly and gently, slowly drizzle the egg substitute into the simmering soup. Remove from the heat. Stir in the sesame oil.
Cook’s Tip:The “handful of whatever’s handy” method works just fine in this very adaptable soup. Snow peas, broccoli florets, shredded carrots, canned water chestnuts, or bamboo shoots would be good substitutes in or additions to the recipe.
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