Diet Doc Hot & Sour Soup

Diet Doc Hot & Sour Soup

MIX 1 POUCH WITH 1 CUP OF WATER AND SET ASIDE-FOR 10 MINUTES TO HYDRATE

  • COOK 0.5 LB. OF WHITE MEAT CHICKEN IN 3/4 CUP OF WATER- SKIN AND FAT REMOVED UNTIL 165 DEG. F
  • RESERVE JUICE FROM CHICKEN
  • DICE CHICKEN INTO BITE SIZE PIECES

(YOU MAY USED PREPARED LOW SODIUM CHICKEN MEAT)

(If you do not have any reserve chicken juice- use ¼ cup of un-salted chicken broth)
TO POT ADD THE FOLLOWING:

  • 1.1/4 CUPS OF WATER
  • SEASONING MIX-HYDRATED
  • DICED CHICKEN W/JUICES
  • 1/2 CUP OF CUBED FIRM OR EXTRA-FIRM TOFU
  • BRING TO BOIL, THEN TURN ON SIMMER (LOW HEAT) FOR 10 MINUTES OR UNTIL SOUP THICKENS, STIRRING AS NEEDED TO PREVENT STICKING.
  • MIX SMALL EGG WITH 1 TABLESPOON OF WATER.  DRIZZLE THE MIXTURE INTO SOUP WHILE STIRING.
  • MIX SMALL EGG WITH 1 TABLESPOON OF WATER.  DRIZZLE THE MIXTURE INTO SOUP WHILE STIRING.
  • MIX WELL AND SERVE

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