I post this, even if only for my sisters.  They will love it and so might you.  The recipe serves four and is the equivalent of 3 weight watchers points per serving.  It rocks my socks, though I add lots of extra hot sauce to mine just before serving.  I could see cilantro enhancing things too.

2 cans reduced-sodium chicken broth
2 T soy sauce
1/8 t red pepper flakes (I added much more)
8 oz fresh shiitake mushrooms, sliced
4 t rice vinegar
2 T cornstarch
1 large egg, beaten
1/2 package firm low-fat tofu, cut into small cubes and drained well
2 T finely grated ginger
3 scallions, thinly sliced
1 t toasted sesame oil

In a large pot, combine the broth, soy sauce, red pepper flakes and 2 cups water.  Bring to a boil over medium heat.  Add the mushrooms; reduce the heat, and simmer until tender, about 10 minutes. 

In a small bowl, whisk together 3 T of the vinegar and the cornstarch.  Add to the pot; simmer, stirring, until the soup is thickened, about 1 minute.

Add the egg through a slotted spoon, and stir to form ribbons.  Stir in the tofu.  remove from the heat; let stand, covered, for 1 minute.  Add the ginger and the sesame oil.  Taste and add the remaining tablespoon of vinegar, if desired.  Serve sprinkled with the scallions.

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