Hot and Sour Soup with Shrimp
Bookmark this page
Ingredients
3 cups low-sodium, fat-free chicken stock
½ cup chopped mushrooms
1 tablespoon low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 ½ tablespoons fresh lemon juice
1 teaspoon white pepper
1 ½ pounds medium-sized shrimp, peeled and pitted
8 ounces low-fat hard tofu, peeled and cut into 1-inch-thick cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
¼ teaspoon chili oil
2 tablespoons chopped green onions
To make
Enjoy a bowl of Asian-style seafood soup in just 35 minutes. Fresh lemon juice gives the soup a sharp, sour taste. Add more juice if you want.
Combine the first 4 ingredients in a large saucepan; bring to a boil. Reduce the heat and simmer for 5 minutes. Add the juice, pepper, shrimp, and tofu to the pan; bring to a boil. Cook for 2 minutes or until the shrimp is almost cooked through. Combine cornstarch and water in a small bowl, stirring occasionally, until smooth. Add the cornstarch mixture to the pan; cook for 1 minute, stirring constantly with a whisk. Slowly drizzle the egg white over the pan, stirring constantly. Remove from the heat; add the chili oil and onion.
Combine the first 4 ingredients in a large saucepan; bring to a boil. Reduce the heat and simmer for 5 minutes. Add the juice, pepper, shrimp, and tofu to the pan; bring to a boil. Cook for 2 minutes or until the shrimp is almost cooked through. Combine cornstarch and water in a small bowl, stirring occasionally, until smooth. Add the cornstarch mixture to the pan; cook for 1 minute, stirring constantly with a whisk. Slowly drizzle the egg white over the pan, stirring constantly. Remove from the heat; add the chili oil and onion.
Views: 141
Author:Admin
Published: 11/20/2023 9:12 PM
Was this recipe helpful to you?
Yes
No
Comments (0)