PREP: 15 minutes
COOK: 15 minutes
Serves 6–8 / Full of immunity-enhancing ingredients like shiitake mushrooms, ginger, and garlic, this soup warms the soul and fights infection the natural way.
5 cups low-sodium chicken broth
1 cup water
1 tablespoon minced fresh ginger
2 teaspoons minced fresh garlic
1½ tablespoons low-sodium soy sauce
½ teaspoon white pepper
1 cup sliced shiitake mushrooms
1 8-ounce can bamboo shoots, drained
6 ounces firm tofu, drained and cut into ½-inch cubes
4-5 ounces boneless skinless chicken breast, cut into ½- or 1-inch cubes
1 tablespoon cornstarch
2 tablespoons rice vinegar
2 egg whites, beaten
1 teaspoon dark sesame oil
Hot chile oil (optional)
½ cup chopped green onions
1. Combine first eight ingredients (broth through bamboo shoots) in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes.
2. Add tofu and chicken; return to a boil. Cook for about 8 minutes or until chicken is cooked through.
3. In a small bowl, combine cornstarch and vinegar until smooth. Add mixture to soup; simmer for 3 minutes, stirring continuously. Drizzle egg whites into pan, stirring mixture. Remove from heat and add sesame oil, chile oil, and green onions.
PER SERVING: 152 cal, 7g fat (3g mono, 2g poly, 2g sat), 7mg chol, 11g protein, 12g carb, 1g fiber, 321mg sodium
