Lucky Chinese Soup

Tuesday, 23 January 2007

Found this in the current issue of Health magazine adn it was yummy... prep: 10 minutes cook: 11 minutes serves: 4 3 cups fat free, less sodium chicken stock 1/2 cup thinly sliced shiitake mushrooms (I about 1 cup) 1 cup cubed firm tofu (aboout 6 ounces) 1/2 cup canned sliced bamboo shoots, drained (I left these out) 1 tablespoon fish sauce (i used soy sauce) 1 large egg, lightly beaten (I used 1/4 cup egg beaters) 1/4 cup minced scallions 1/2 tsp dark sesame oil 1/4 - 1/2 tsp chili oil (i used 1 tsp) 1/4 tsp sugar (I omitted) (I also added 1 small head of baby bok choy, shredded) bring broth to a boil in covered 2 qt saucepan. add mushroom slices tofu and bamboo shoots, return to a boil and cook uncovered 5 minutes. Remove from heat, and add remaining ingredients. serve Calories as written: calories: 100 38 percent from fat fat 5g sat 1g mono 2g poly 2g cholesterol 25 mg carbs 5g sugars 2g fiber 1g iron 1.5mg sodium 279 mg calcium 38 mg It was really tasty - and the cabbage added some extra body to it.

 

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