Hot and Sour Soup

by Sally

Hot and Sour Soup

2 14.5 oz. cans of low salt fat free chicken broth

2 tbsp. soy sauce

1/4 to 1/2 tsp. red pepper flakes

8 oz. shiitake mushrooms, stemmed and sliced

3 to 4 tbsp rice vinegar

2 tbsp cornstarch

1 large egg beaten lightly

1/2 package firm tofu drained and cubed

2 tbsp grated peeled ginger

2 sliced scallions

In big pot, blend broth, flakes, soy sauce, 2 cups water. Bring to boil, add mushrooms, simmer till tender for 10 minutes. In small bowl, whisk 3 tbsp of vinegar plus the cornstarch; add to pot and simmer, stir till thickened, about 1 min. Add egg through slotted spoon or grater, stir. Stir in tofu. Remove from heat, let stand for a minute. Put ginger in garlic press or sieve to squeeze out juice. Add remaining vinegar if desired. Sprinkle with scallions. ------------------------------------------------------------------------ This has virtually no fat or salt--if you get low salt soy sauce--but it does have some protein. There's very little sugar, if any. It is flavorful and satisfying. Diabetics should be fine with it, as it is also very low in carbs.

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