Hot and Sour Soup

  • 1 (48-ounce) container fat-free, low-sodium chicken broth, Swanson®
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons lite soy sauce, Kikkoman®
  • 1 (8-ounce) can sliced bamboo shoots, drained, La Choy®
  • 1 (8.75-ounce) can baby sweet corn, drained
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon white pepper
  • 1 pound frozen, peeled, and deveined raw shrimp, thawed
  • 1 egg white, lightly beaten
  • 3 tablespoons chopped green onion
  • Garnish: chopped green onion
  1. In a large heavy-bottomed pot, combine chicken broth, mushrooms, soy sauce, bamboo shoots, and corn; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 6 minutes. Add lemon juice and white pepper; increase heat to medium-high, and bring to a boil. Add shrimp, and cook 3 to 5 minutes, or until shrimp are pink. Slowly drizzle egg white into boiling broth mixture, stirring constantly. Remove from heat; stir in green onion. Serve hot. Garnish with green onion, if desired.
  • Yields: 6 to 8 servings
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