4 cups chicken broth, fat free — * 2 – 14.5 oz. cans
2 tablespoons cornstarch
4 slices tofu, firm — 1 – 12 oz. pkg.
1/4 pound mushrooms — sliced
3 tablespoons soy sauce
3 tablespoons white vinegar
1 teaspoon ground ginger
1 teaspoon black pepper
1 egg — beaten
1 cup bean sprouts — **fresh or canned
1 teaspoon sesame oil — optional
In a small bowl, combine 1/4 cup * chicken broth and the cornstarch; mix well and set aside. Cut tofu into small chunks. In a soup pot, combine the remaining chicken broth, tofu, mushrooms, soy sauce, vinegar, ginger and pepper over high heat; mix well and bring to a boil. 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.
Serving Size : 5
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