Hot and Sour Soup with Shrimp

Ingredients

• 8 ounce bamboo skewers drained sliced canned
• 0.3 teaspoon chili oil 
• 1 tablespoon cornstarch 
• 1 large egg whites beaten
• 3 cups fat-skimmed beef broth fat-free
• 2 tablespoons spring onion chopped
• 2.5 tablespoons juice of lemon fresh
• 1 tablespoon soy sauce low-sodium
• 0.5 cup mushrooms 
• 1.5 pounds shrimp deveined peeled
• 8 ounces tofu firm drained cut into 1-inch cubes reduced-fat
• 2 tablespoons water 
• 1 teaspoon pepper white

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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.
4. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly.
5. Remove from heat; stir in chili oil and onions.