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Hot and sour Shrimp SoupHot and Sour Shrimp Soup

Jami Nolen, Nutrition Program Associate

January 8, 2012


This is a low-calorie soup that will keep you warm and on track with those New Year's resolutions!



4 servings



  • 1/2 cup pre-sliced mushrooms
  • 3 cups low-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 2½ tablespoons fresh lemon juice
  • 1/2 teaspoon white pepper
  • 1½ pounds 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
  • 1/4 teaspoon chili oil
  • 2 tablespoons chopped green onions



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


Nutrition Information

Calories: 233
Calories from fat: 18%
Fat: 4.7 g
Saturated fat: 1 g
Monounsaturated fat: 0.8 g
Polyunsaturated fat: 1.3 g
Protein: 38 g
Carbohydrate: 9.4 g
Fiber: 2.3 g
Cholesterol: 252 mg
Iron: 5.7 mg
Sodium: 736 mg
Calcium: 98 mg


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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