Hot & Sour Soup


4 cups fat-free chicken broth
1 cup sliced mushrooms
9 oz. soft tofu (drained and cut into 1-inch square pieces)
½ lb. fat-free scallops (optional)
1 tsp. soy sauce
¼ teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons warm water
¼ cup egg substitute or 1 egg, beaten
3 tablespoons rice vinegar (or Apple Cider Vinegar)
1/3 cup thinly sliced green onions

Drain tofu on paper towels. Cut into small squares. Combine chicken broth, mushrooms and tofu in a large saucepan; bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.

Rinse scallops under cold running water. Add scallops, soy sauce and pepper to saucepan; bring to a boil over high heat.

Dissolve cornstarch in warm water; add to soup mixture and cook, stirring frequently, until mixture thickens.

Gradually pour in beaten egg substitute; remove saucepan from heat. Stir in rice vinegar and sprinkle with green onions.

Source:  Adapted from Jyl Steinback, Fat Free Living Cookbook

Hint: Sometimes I used chicken instead of tofu. I am a breast cancer survivor and I try to limit my use of tofu. Tofu is an estrogen receptor which feeds cancer cells.

I was also using Black Cohosh before my cancer  diagnosis, which was referred to me by a friend and we were both diagnosed with breast cancer within a year of each other.  Neither of us had a history of breast cancer in our families.  Buyer beware and do your research before using Black Cohosh.

For more information on tofu or soy-based products check out this link:


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