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Ingredientes
- 3 1/2 ounce Shiitake Mushrooms
- 1/2 pkt Lowfat hard tofu, cubed
- 1 c. Bean sprouts
- 2 can (10.5 ounce) vegetable broth
- 3 Tbsp. White wine vinegar
- 1 tsp Soy sauce
- 1 Tbsp. Rice vinegar Dry small warm red peppers (to taste)
- 1/2 c. Minced green onions
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
- 1 x Egg white
- 1 x Clove chopped garlic
Direcciones
- In a large saucepan saute/fry' rice vinegar and warm peppers, garlic, green onions, and bean sprouts for 2 min. Roughly chop mushrooms and remove stems. Add in to pan, saute/fry' 3 min. Add in broth, white wine vinegar, soy sauce and tofu. Bring to a boil and then simmer for 3 min. Mix cornstarch with water. Add in to pan and stir (it will not thicken very much).
- Remove pan from heat. Drizzle egg white into soup, stirring constantly
- (like for egg-drop soup).
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1021g | |
| Calories 228 | |
| Calories from Fat 17 | 7% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2808mg | 117% |
| Potassium 738mg | 21% |
| Total Carbs 41.8g | 11% |
| Dietary Fiber 7.1g | 24% |
| Sugars 11.65g | 8% |
| Protein 10.78g | 17% |
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