Protein-packed Hot & Sour Soup w/ Shrimp
Here’s my version of a Cooking Light recipe for a great protein-packed meal. This makes 4 servings (1.75 cups per serving), with the following nutrient breakdown:
Calories (per serving): 316
Fat: 4g
Carbs: 7g
Protein: 64g (yes, sixty-four)
If you want, you can add extra chicken broth to the mixture in the beginning. This may help keep it more “soupy” instead of being thick with ingredients. Also, if you prefer a more bitter taste, you can add 1-2 tablespoons of lemon juice.
Here’s what you’ll need:
Ingredients
3 cups fat-free, less-sodium chicken broth
1/2 cup presliced mushrooms
1 tablespoon low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper
2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
1/4 cup chopped green onions
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.