Low Cal Hot And Sour Soup (recipie)

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liter vegatable stock Edit Delete 2 Whick the cornflour sesame

oil and 2 TBSP of the stock together in a small bowl. Edit Delete 2

TSP sesame oil (my mom uses canoya oil but she said you can use any oil)

Edit Delete 2 TSP cornflower Edit Delete 2 TSP light soy sauce

Edit Delete 3 Place the remaining stock and reserved mushroom liquid into a

large saucepan and bring to a boil. Add the mushrooms and bamboo shoots.

Edit Delete 3 TBSP white wine vinigar Edit Delete 4 Add the tofu

soy sauce vinegar and white pepper. Return the soup to a simmer. Stir in the

cornflower mixture and cook untill the soup thickens slightly. Edit

Delete 8 dried shikoti mushrooms Edit Delete 125g Silken firm

tofu cut into 7.5cm long strips Edit Delete 125g bamboo shoots

Edit Delete 1 Soak the mushrooms in a bowl with 1/2 cup (125ml) water for 30

minutes.

Drain and reserve the liquid in a small bowl. Discard the stems and cut the

caps into quarters. Edit Delete 1/2 TSP white pepper Sprind

onions, thinly sliced to garnish Edit Delete

 

 

 

This recipie has 75 calories a serving and 300 for the whole recipie.

 

 

 

Jessika