Hot And Sour Soup With Shrimp - cooking recipe

Ingredients

4 cups reduced-sodium fat-free chicken broth
1/2 cup pre-sliced mushroom
1 tablespoon low sodium soy sauce
1 (8 ounce) can sliced bamboo shoots, drained
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1 teaspoon chili oil (to taste)
1/2 teaspoon black pepper, ground
2 tablespoons chopped green onions

Preparation

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil.
Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil, pepper and onions.