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Post by roseberri on Mar 13, 2018 11:01:45 GMT -5
3 1/2 cups fat-free, low-sodium, chicken broth, divided 2 tablespoons cornstarch 1/2 pound firm tofu, cut into small chunks 1/4 pound sliced fresh mushrooms 3 tablespoons low sodium soy sauce 3 tablespoons white vinegar 1 teaspoon ground ginger 1/2 teaspoon black pepper 1 egg, lightly beaten 1/2 cup fresh bean sprouts 1/2 teaspoon sesame oil
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside. In a soup pot, combine the remaining 3-1/4 cups chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger, and pepper; mix well and bring to a boil over high heat. Reduce heat to low; add cornstarch mixture, stirring until thickened. Slowly stir in egg to form egg strands. Add bean sprouts and simmer 1 to 2 minutes, or until heated through, stirring occasionally. Add sesame oil; mix well and serve.
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