Meals Matter

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Contributed By: gingerlyjohnson
Weight watchers

This is asian cusine at it's finest

Ingredients

6 Dried wood ear mushrooms

6 Shiitake mushrooms

4 cups Basic chicken stock

2 tablespoons Reduced sodium soy sauce

2 tablespoons Chili-garlic sauce

3 tablespoons Rice vinegar

1 teaspoon Dark sesame oil

½ pound Soft tofu cut inch ½ inch cubes

1 8 ounce Can bamboo shoots drained and thinly sliced

2 1/12 tablespoons Cornstarch

3 tablespoons Water

1 Egg white lightly beaten

2 cups Bean sprouts

1 can Baby corn

1 8 ounce Can water chestnuts

¾ cup Grated carrot

Fresh ground gingerroot

Preparation

1. In a small bowl combine mushrooms and enough water to cover, stand 15 minutes then drain

In a large saucepan bring stock, soy sauce, chili garlic sauce, vinegar, sesame oil and ginger to a boil, add all but cornstarch and water and egg and simmer about 15 minutes.

Dissolve cornstarch in water, add ¼ cup the hot soup liquid and then pour back into pan.

Stir constantly until mixture thickens, about 1 minute. Drizzle with egg, serve immediately

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