Hot And Sour Soup #07
chinese, low-cal, low-fat, soups
4 mushrooms; large chinese
1 teaspoon peanut oil
4 oz chicken; skinned & boned
3 cup water; + 2 t more
1/2 cup chinese cabbage; sliced thin
1/2 cup bamboo shoots; drained
3 pkg chicken broth
2 teaspoon cornstarch
3 teaspoon soy sauce
3 oz tofu; 1 x 1/2 pieces
1/2 teaspoon pepper; white
In a small bowl combine mushrooms with enough water to cover. Let soak for 30 minutes. Drain; cut off and discard stems. Slice thinly and set aside. In a 2 quart pot heat oil; add chicken and saute just until it is no longer pink. Add 3 cups water and the mushrooms, cabbage, bamboo shoots and broth mix; bring to a boil. Reduce heat and let simmer for 5 minutes. In a small cup dissolve cornstarch in remaining 2 tbsp. water and stir into chicken mixture; add vinegar, soy sauce and simmer; stirring constantly until slightly thickened. Add tofu and pepper and stir to blend.
P exchange; 1 V exchange; 30 cal optional; Per serving. 93 cal; 10 g P; 13 car, 872 mg sodium, 16 mg chol. WEIGHT WATCHERS QUICK START COOKBOOK, PUBLISHED 1986 From: Date:
Yield: 4 servings