Hot And Sour Soup With Shrimp

• 4 cups reduced-sodium fat-free chicken broth
• 1/2 cup pre-sliced mushroom
• 1 tablespoon low sodium soy sauce
• 1 (8 ounce) can sliced bamboo shoots, drained
• 2 tablespoons fresh lemon juice
• 2 teaspoons rice vinegar
• 1 teaspoon white pepper
• 3/4 lb 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 teaspoon chili oil (to taste)
• 1/2 teaspoon black pepper, ground
• 2 tablespoons chopped green onions

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

chicken broth, mushroom, soy sauce, bamboo shoots, lemon juice, rice vinegar, white pepper, shrimp, firm tofu, cornstarch, water, egg white, chili oil, black pepper, green onions

Taken from www.food.com/recipe/hot-and-sour-soup-with-shrimp-332819 (may not work)