Diabetic Hot and Sour Soup Recipe



2 chicken fillets

1 tbsp white vinegar

2 oz firm tofu or soybean curd

2 cups Chicken stock

1/2 medium red capsicum or bell pepper

2 oz button mushrooms

2 oz can bamboo shoots (already drained)

2 spring onions or shallots

1 tbsp corn flour

1 small egg

1 tsp oil

Soy Sauce for garnishing



  1. Slice the chicken very finely using a sharp knife

  2. Place the chicken slices in a bowl and add in vinegar to the chicken slices

  3. Cut the tofu into small cubes and the capsicum into thin strips

  4. Chop the spring onions or shallots

  5. To make cornstarch, place the corn flour in a small bowl, add a little water and stir until it became a smooth paste.

  6. Heat up a large saucepan and add in oil.

  7. Add tofu and stir-fry until tender for about 3 mins.  Remove the tofu from the saucepan

  8. Pour chicken stock into a saucepan together with capsicum, mushrooms, bamboo shoots and spring onions or shallots.  Turn up heat and bring to boil.  Then cover saucepan and simmer for about 10 mins or until the vegetables are tender

  9. Add in chicken and tofu and bring to boil again

  10. Add in cornstarch and keep stirring until the soup is slightly thickened.  Remove from heat

  11. Beat the egg in a small bowl

  12. Slowly pour the egg mixture into the soup while at the same time quickly keep stirring until the egg swirls and has just set.

  13. Ladle this healthy soup into individual bowls

  14. Add a dash of soy sauce to each bowl of soup and serve

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