Hot and Sour Soup with Shrimp

Shrimp and tofu come together to create this protein-rich dish of hot and sour soup. Enhanced with traditional soy sauce, hot sauce and bamboo shoots, this zesty soup goes Asian all the way.

1. Combine broth, mushrooms, soy sauce, and sliced bamboo shoots in a large saucepan; bring to a boil.
2. Reduce heat and simmer 5 minutes.
3. Add juice, pepper, shrimp, and tofu to pan; bring to a boil.
4. Cook 2 minutes or until shrimp are almost done.
5. Combine cornstarch and water in a small bowl, stirring until smooth.
6. Add cornstarch mixture to pan; cook 1 minute, stirring constantly.
7. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in onions and sprinkle with hot sauce.


3 cups fat-free low-sodium chicken broth
1/2 cup sliced mushrooms
1 tablespoon low-sodium soy sauce
1 8 oz. can sliced bamboo shoots, drained
2 1/2 tablespoons lemon juice substitute
1 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 oz. reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
2 tablespoons chopped green onions
Hot sauce

Nutrition Facts

Per Serving:
Calories: 233
Protein: 38g
Fat: 4.7

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