Zutaten für Hot And Sour Soup With Shrimp
- Reduced Sodium Fat Free Chicken Broth
- Mushroom
- Low Sodium Soy Sauce
- Bamboo Shoots
- Fresh Lemon Juice
- Rice Vinegar
- White Pepper
- Medium Shrimp
- Reduced Fat Firm Tofu
- Cornstarch
- Water
- 1 large egg white
- 1 teaspoon chili oil
- Black Pepper
- Green Onions
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Zubereitung von Hot And Sour Soup With Shrimp
- In a large saucepan, combine 4 cups chicken broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon grated ginger.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
- Add 2 tablespoons fresh lemon juice (or more, to taste), 1/2 teaspoon black pepper, 1 pound peeled and deveined shrimp, and 1/2 cup cubed firm or silken tofu to the saucepan.
- Bring the soup back to a boil.
- Cook for 2 minutes, or until the shrimp are pink and almost cooked through.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Gradually whisk the cornstarch slurry into the soup.
- Cook for 1 minute, whisking constantly, until the soup slightly thickens.
- Slowly drizzle in 1 large egg white, whisking continuously to create delicate strands.
- Remove the soup from the heat.
- Stir in 1 teaspoon chili oil, 1/4 teaspoon black pepper, and 1/4 cup thinly sliced green onions.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
0g
Carbs
2g
