|
 This
spicy, warming soup, low in fat but high in flavor, is a good choice
for anyone watching their weight. Serve as a starter or as a light
main course.
MAKES:
4
Ingredients
- 10g / ¼ oz dried cloud ears
- 8 fresh shiitake mushrooms
- 75g/3oz tofu (bean curd)
- 50g/2oz/ ½ cup sliced,
- drained, canned bamboo shoots
900ml/1½ pints/3 ½ --4 cups vegetable stock
- 15ml/ 1tbsp caster sugar
- 45ml/ 3 tbsp rice vinegar
- 15ml/ 1tbsp light soy sauce
- 1.5ml/ ¼ tsp chilli oil
- Large pinch of ground white pepper
- 15ml/ 1 tbsp cornflour
- 15ml/ 1 tbsp cold water
- 1 egg white
- 5ml/ 1 tsp sesame oil
- 2 spring onions cut into fine rings
Directions
-
 Place
the stock, mushrooms, tofu, bamboo shoots and cloud ears in a pan. Bring the
stock to the boil, lower the heat and simmer for 5 minutes.
-
 Stir
in the sugar, vinegar, soy sauce, chilli oil, salt and pepper. Mix the
cornflour to a paste with the water. Add the mixture to the soup, stirring
constantly until it thickens slightly.
-
 Lightly
beat the egg white, and then pour it slowly into the soup in a steady stream,
stirring constantly. Cook, stirring, until the egg white changes colour.
Nutritional Information
-
Energy:
90Kcals/376kJ
-
Fat, total:
2.2g
-
Saturated
fat: 0.3g
-
Protein: 5g
-
Carbohydrate:
13.4g
-
Sugar, total:
5.3g
-
Fibre-NSP:
0.4g
-
Sodium: 807g
|
Soak
the cloud ears in hot water for 30 minutes or until soft. Drain, trim off and
discard the hard base from each and chop the cloud ears roughly.
Remove
and discard the stalks from the shiitake mushrooms. Cut the caps into thin
strips. Cut the tofu into 1cm/ ½ in cubes and shred the bamboo shoots finely. 
Add
the sesame oil to the pan just before serving. Ladle the soup into heated
bowls and decorate each portion with a few sliced spring onion rings. Serve
piping hot.