Hot-and-Sour Soup

By Valarie

Ingredients

• 2 14 1/2 - ounce can reduced-sodium chicken broth
• 2 medium carrots, bias-sliced (1 cup)
• 1 8 - ounce can bamboo shoots, drained
• 1 8 - ounce can sliced water chestnuts, drained
• 1/2 cup water
• 1 4 - ounce can (drained weight) sliced mushrooms, drained
• 3 tablespoons rice vinegar or white vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 8 ounces frozen peeled and deveined uncooked shrimp*
• 4 ounces refrigerated water-packed firm tofu (fresh bean curd), drained and cubed
• 2 tablespoons snipped fresh parsley or cilantro (optional)

Details

Servings 6
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a 3-1/2- or 4-quart slow cooker combine broth, carrots, bamboo shoots, water chestnuts, the 1/2 cup water, the mushrooms, vinegar, soy sauce, sugar, and crushed red pepper.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 tablespoons cold water; stir into chicken broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.

Servings Per Recipe: 6, carb.: (g) 11, pro.: (g) 12, chol.: (mg) 57, Fat, total: (g) 2, Monosaturated fat: (g) 0, sat. fat: (g) 0, cal.: (kcal) 108, Riboflavin: (mg) 0, Niacin: (mg) 3, Pyridoxine (Vit. B6): (mg) 0, Thiamin: (mg) 0, Folate: (µg) 8, vit. C: (mg) 3, Cobalamin (Vit. B12): (µg) 0, vit. A: (IU) 3353, sodium: (mg) 558, Potassium: (mg) 190, calcium: (mg) 61, iron: (mg) 1, Trans fatty acid: (g) 0, fiber: (g) 2, sugar: (g) 3, Polyunsaturated fat: (g) 1,

Carb Choice (d.e): 1, Lean Meat (d.e): 1.5, Vegetables (d.e): 1, Other Carb (d.e): 0.5