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Ingredientes
- 1/2 ounce Dry shiitake mushrooms
- 1 c. Warm water Vegetable cooking spray
- 1/2 tsp Chili oil
- 1 c. Fresh bean sprouts
- 1/2 c. Sliced green onions
- 1/2 tsp Bottled chopped fresh garlic
- 3 Tbsp. White wine vinegar
- 1 Tbsp. Low-sodium soy sauce
- 1/8 tsp White pepper
- 21 ounce Low-salt chicken broth, (2 cans)
- 10 1/2 ounce Hard tofu (1/2 package), liquid removed
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
- 1 x Egg white, lightly beaten
Direcciones
- Place mushrooms in a bowl; add in warm water. Microwave at HIGH 2 min; let stand 15 min.
- Drain mushrooms; throw away stems. Coarsely chop mushroom caps; set aside.
- Coat a large saucepan with cooking spray; add in oil, and place over medium-high heat till warm. Add in bean sprouts, green onions, and garlic; saute/fry 3 min or possibly till tender. Add in minced mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 min.
- Combine cornstarch and 2 Tbsp. water, stirring with a wire whisk till blended; add in to soup, stirring constantly. Cook 1 minute or possibly till thickened, stirring constantly. Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon.
- Yield: 4 c.
- (serving size: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 119 | |
| Calories from Fat 37 | 31% |
| Total Fat 4.09g | 5% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 320mg | 13% |
| Potassium 386mg | 11% |
| Total Carbs 10.48g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.66g | 2% |
| Protein 10.92g | 17% |
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