A delicious and healthy version of this soup.
8 cups low-sodium Chicken broth1/4 cup Cornstarch3 tablespoons water1 cup thinly sliced green Cabbage or bok choy (about 3 ounces)1 cup sliced fresh Shiitake, cloud ears, or other mushrooms1/2 cup sliced green Onions (about 6 green onions)2 tablespoons reduced-sodium Soy sauce2 tablespoons minced fresh Ginger root1/2 pounds firm reduced-fat Tofu, cut into strips1 cup white wine Vinegar or to taste1 tablespoon black pepper or to taste (freshly ground preferred)Egg substitute equivalent to 2 eggs, or 2 eggs lightly beaten1 teaspoon fragrant toasted Sesame oil
Bring broth to a boil in a large stockpot over high heat. Meanwhile, mix the cornstarch with the water in a small bowl; set aside. Add the cabbage, mushrooms, green onions, soy sauce, and gingerroot to the boiling broth. When the broth mixture returns to a boil, stir in the cornstarch mixture. Let the mixture boil for about 3 minutes. Add the tofu strips, vinegar, and pepper. Taste and add more pepper or vinegar if desired. Reduce heat to simmer. Slowly drizzle the egg substitute into the simmering soup, stirring gently. Remove from the heat, stir in the sesame oil, and serve.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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