I know that this will not appeal to many of you but I'm posting it anyway. Since the girls and I have been trying to eat healthier, I have really missed those Asian flavors. You know egg rolls, sesame chicken and sticky white rice made regular appearances on our table. Not anymore! We have not cut it out completely but we are trying to find healthier substitutes for our favorite flavors. I ran across this recipe for Chinese Hot and Sour Soup and I had to give it a shot.
Traditional hot and sour soup is thick and almost gel like. This lower calorie version is more like a broth consistency but all of the same flavors are there. We've all been feeling the congestion and ills floating around lately, so instead of Chicken Noodle I cooked up a batch of this to help clear our heads without adding to our waistlines.
Traditional hot and sour soup is thick and almost gel like. This lower calorie version is more like a broth consistency but all of the same flavors are there. We've all been feeling the congestion and ills floating around lately, so instead of Chicken Noodle I cooked up a batch of this to help clear our heads without adding to our waistlines.
Hot & Sour Soup
2 quarts of chicken broth
1 piece of fresh ginger peeled and chopped fine (about the size of a walnut)
1/2 pound of lean pork cut into thin strips (I used a couple of lean boneless pork chops)
3 T soy sauce (use lite if you are watching your sodium too)
1 to 2 teaspoons pepper (I used white pepper)
1/2 C white vinegar
10 fresh mushrooms sliced ( I used the plain button ones that are in the produce section already sliced, you can add more if you choose)
1 cake of firm tofu cut into smallish cubes
1 can of bamboo shoots (8oz)
3-5 egg whites
1 piece of fresh ginger peeled and chopped fine (about the size of a walnut)
1/2 pound of lean pork cut into thin strips (I used a couple of lean boneless pork chops)
3 T soy sauce (use lite if you are watching your sodium too)
1 to 2 teaspoons pepper (I used white pepper)
1/2 C white vinegar
10 fresh mushrooms sliced ( I used the plain button ones that are in the produce section already sliced, you can add more if you choose)
1 cake of firm tofu cut into smallish cubes
1 can of bamboo shoots (8oz)
3-5 egg whites
Put all of the ingredients, except for the eggs, into a large pot and bring to a boil. Turn your heat down and let the soup simmer. The longer you let it simmer, the more intense the flavors will be. Just before you are ready to serve the soup, whisk the egg whites together in a small bowl. While the soup is still simmering pour the egg whites in slowly in a long thin stream. the eggs will cook immediately into small strips. If you would like your soup a little spicier, try adding a few drops of hot toasted sesame oil.
If you don't mind the extra calories and carbs you could thicken this soup up by adding a cornstarch paste while it is simmering.
It serves 6 and each serving is worth 3 Weight Watchers Points, 8 net carbs and 25 grams of protein.
I hope you enjoy it!
If you don't mind the extra calories and carbs you could thicken this soup up by adding a cornstarch paste while it is simmering.
It serves 6 and each serving is worth 3 Weight Watchers Points, 8 net carbs and 25 grams of protein.
I hope you enjoy it!
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