Title: Hot and Sour Soup #07
Categories: Diet Soup Chinese
Yield: 4 Servings

4		Mushrooms; large Chinese
1	ts	Peanut oil
4	oz	Chicken; skinned & boned
3	c	Water; + 2 T more
1/2	c	Chinese cabbage; sliced thin
1/2	c	Bamboo shoots; drained
3	pk	Chicken broth
2	ts	Cornstarch
3	ts	Soy sauce
3	oz	Tofu; 1 x 1/2 " pieces
1/2	ts	Pepper; white

In a small bowl combine mushrooms with enough water to cover. Let soak for 30 minutes. Drain; cut off and discard stems. Slice thinly and set aside. In a 2 quart pot heat oil; add chicken and saute just until it is no longer pink. Add 3 cups water and the mushrooms, cabbage, bamboo shoots and broth mix; bring to a boil. Reduce heat and let simmer for 5 minutes. In a small cup dissolve cornstarch in remaining 2 tbsp. water and stir into chicken mixture; add vinegar, soy sauce and simmer; stirring constantly until slightly thickened. Add tofu and pepper and stir to blend.

P exchange; 1 V exchange; 30 cal optional; Per serving. 93 cal; 10 g P; 13 car, 872 mg sodium, 16 mg chol. WEIGHT WATCHERS QUICK START COOKBOOK, PUBLISHED 1986 From: Date:

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