Japanese Seafood Soup
Garnish with lemon slices and green onion.

Servings: 6

6 cups low sodium clear chicken broth
2 tablespoons fresh lemon juice
3 tablespoons light soy sauce
5 tablespoons dry sherry
6 green onions, cleaned and trimmed (white part with at least 1 inch of green)
6 small mushrooms, cleaned thinly sliced, stems removed
1/2 cup carrot, thinly sliced on the diagonal
6 slices lemons
12 medium shrimp, peeled and deveined
12 small scallops or 6 large scallops, cut in half

Bring broth to a boil. Add mushrooms, carrots and simmer for 2 minutes. Add raw shrimp & scallops, simmer until the shrimp are just pink. Stir in the lemon juice, soy sauce and sherry.

Skim broth or clarify.* Strain the broth into 6 soup bowls and arrange some carrots, mushrooms, 2 prawns, 2 scallops. Add slice of lemon and a green onion in each bowl and serve.

COOKS NOTE: Carify Broth:Whisk an egg white into one cup cool broth, Whisk this mixture into the rest of the cooled broth, heat to boiling whisking the entire time. When the broth comes to a boil remove from heat and let it rest 20 minutes. then scoop off the frothy top and you will have beautiful clear broth.

Per Serving: 125 Calories; 1g Fat (4.3% calories from fat); trace Saturated Fat; 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 895mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit.

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