Meals Matter

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Contributed By: DCC
Shirley Wu/American Heart Association

A delicious and healthy version of this soup.

Ingredients

8 cups Low-sodium chicken broth

1/4 cup Cornstarch

3 tbsp Water

1 cup Thinly sliced green cabbage

Or bok choy (about 3oz)

1 cup Sliced fresh shiitake, cloud

Ears, or other mushrooms

1/2 cup Sliced green onions

(about 6 green onions)

2 tbsp Reduced-sodium soy sauce

2 tbsp Minced fresh gingerroot

1/2 lb Firm reduced-fat tofu,

Cut into strips

1 cup White wine vinegar or to

Taste

1 tbsp Black pepper or to taste

(freshly ground preferred)

Egg substitute equivalent to 2

Eggs, or 2 eggs lightly beaten

1 tsp Fragrant toasted sesame oil

Preparation

Bring broth to a boil in a large stockpot over high heat. Meanwhile, mix the cornstarch with the water in a small bowl; set aside. Add the cabbage, mushrooms, green onions, soy sauce, and gingerroot to the boiling broth. When the broth mixture returns to a boil, stir in the cornstarch mixture. Let the mixture boil for about 3 minutes. Add the tofu strips, vinegar, and pepper. Taste and add more pepper or vinegar if desired. Reduce heat to simmer. Slowly drizzle the egg substitute into the simmering soup, stirring gently. Remove from the heat, stir in the sesame oil, and serve.

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