Hot and Sour Soup

Seriously, when nothing else seems good, hot and sour soup is perfect!  I used to order out just to get this soup twice a week, and then I discovered how ridiculously easy it is to make from scratch.  This is my typical hot & sour soup that I lightened up (less oil, no egg, fat free stock, chicken instead of pork).  Also, I didn't actually measure my soy sauce or vinegar... or my white pepper.  I like it very sour, and very spicy.  I think I had more along the lines of 1/2 c. vinegar, 1/4 c. soy, and 1 TBS of white pepper.  You can also add carrot, use pork, try out lily bulbs, or use any assortment of other mushrooms besides plain ol' button.



Hot and Sour Soup

• 1 large chicken breast, cut into 1/4-inch-thick strips (280)
  
• 3 teaspoons soy sauce (9)
  
• 1/2 package presliced  mushrooms (20)
  
• 1 4oz can bamboo shoots (90)
  
• 4 tablespoons red-wine vinegar
• 32 oz non-fat chicken broth (40)
  
• 1 teaspoons Asian spicy sesame oil (45)
  
• 1 1/2 teaspoons freshly ground white pepper
• 4 scallions, sliced (20)
  
• 2 TBS cornstarch, mixed with about a cup of water (60)
  

Add everything in a pot except cornstarch.  Bring to a boil and let cook a good 10 minutes (make sure that chicken is cooked thoroughly) .  Add your cornstarch slurry at the end.

makes about 7 cups / about 80.6 calories per cup

Eric's dinner: left over pizza