Hot-and-Sour Soup with Shrimp

A traditional Asian soup prepared with shrimp, tofu, and vegetables. A low-fat option when you need soup in a hurry.

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5.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Start to Finish: 35 mins

Hot-and-Sour Soup with Shrimp

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5.0 by 4 people

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Directions

  1. Thaw shrimp, if frozen. In a large saucepan combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in shrimp and tofu. Return to boiling; reduce heat. Simmer, covered, for 1 minute more.
  2. Stir together cornstarch and cold water; stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in peas, carrot, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.
  3. Makes 4 servings (about 6 cups)
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Nutrition Facts (Hot-and-Sour Soup with Shrimp)

  • Per serving:
  • 195 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 139 mg chol. ,
  • 1703 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 22 g pro.
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