Hot and Sour Vegetable Soup
Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender. Add water, vegetable stock, and soy sauce. Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
Blend cornstarch with
3 tablespoons water. In a bowl, blend the vinegar, pepper flakes, cornstarch
blend, and sesame oil. Stir into the hot soup and then add the tofu, snow
peas, and water chesnuts. Again cover, and cook for about 5 minutes or
until thick and bubbly.
Per Serving: 156 Calories; 6g Fat (32.6% calories from fat); 1g Saturated Fat; 8g Protein; 20g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 569mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
* For a more traditional soup, try adding mushrooms and bamboo shoots instead of snow peas.
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