Chinese Hot and Sour Soup - KTUL.com - Tulsa, Oklahoma - News, Weather & Sports

A low-calorie, low-carb version of the popular Chinese selection.

Makes 10 servings

Ingredients:

10 large dried black mushrooms
1/2 cup tree ear fungi
1/3 tiger lily stems (golden needles)
2 T cornstarch
3 T water
3/4 diced uncooked chicken breast
1 tsp olive oil
1 T soy sauce
1 can (8 oz.) bamboo shoots, sliced
6 cups chicken stock, or 3 cans (10 3/4 oz. each) chicken broth, defatted, plus 2 cans water
3 T white vinegar
1 1/2 T double-black soy sauce
2 cakes tofu (fresh bean curd), cubed
2 tsp chili oil
2 egg whites, beaten
4 green onions, sliced

Place mushrooms, tree ears and tiger lily stems in a small bowl and cover with boiling water. In about 15 minutes or when they are soft, drain off the water and chop off stems or any hard parts. Slice mushrooms and tree ears and pull tiger lily stems into shreds. Set aside.

Combine cornstarch and water into a smooth paste. Set aside.

In a heated wok or skillet, sauté chicken in oil until chicken is cooked through. Stir in regular soy sauce. Stir in mushrooms, tree ears, tiger lily stems and bamboo shoots. Add chicken stock, vinegar and double-black soy sauce.

Stir cornstarch mixture into soup. Let thicken. Add tofu and bring soup to a boil. Stir in the chili oil and white pepper. Turn off the heat for 1 minute and then slowly pour the egg whites into the soup, stirring constantly.

Garnish each bowl of soup with chopped green onions.

Nutritional information per serving:

Exchanges: 2 vegetable, 1 protein