Hot and Sour Soup - 8g Carbs, 1g Fiber, 3g Sugar
From: Mr. Food Every Day's a Holiday Diabetic Cookbook
Servings: 5
2 cans (14 oz each) reduced-sodium chicken broth, divided
2 Tbsp cornstarch
1/2 lb firm tofu, cut into small chunks
1/4 lb sliced fresh mushrooms
2 Tbsp light soy sauce
3 Tbsp white vinegar
1 tsp ground ginger
1 tsp black pepper
1 egg, lightly beaten
1 cup fresh bean sprouts
1/2 tsp 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 chicken broth, the
tofu, mushrooms, soy sauce, vinegar, ginger and pepper;
mix well and bring to a boil over high heat. Reduce the
heat to low; stir in the cornstarch mixture until thickened.
Slowly stir in the beaten egg to form egg strands.
Add the bean sprouts and simmer for 1 to 2 minutes,
or until heated through, stirring occasionally. Add the
sesame oil; mix well and serve.
Servings: 5
Serving Size: 1 cup
Nutrition per Serving:
89 Calories, 3g Fat, 43mg Cholesterol, 644mg Sodium,
8g Carbs, 1g Dietary Fiber, 3g Sugars, 8g Protein
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
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