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| 8 |  | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
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| 1 | | ten-ounce whole boneless and skinless chicken breast |
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| 2 | | teaspoons toasted sesame oil |
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| 2 | | cloves garlic, minced |
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| 1 | | small onion, cut lengthwise into 1/4-inch-thick slices |
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| 4 | | ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick |
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| 2 | | carrots, peeled and cut into matchsticks |
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| 1 1/2 | | teaspoons grated ginger |
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| 1 | | teaspoon freshly ground black pepper |
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| | Pinch cayenne pepper |
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| 1/2 | | teaspoon salt |
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| 3 | | tablespoons cornstarch |
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| 3 | | tablespoons low-sodium soy sauce |
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| 6 | | tablespoons rice-wine vinegar |
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| 1 | | large whole egg, plus 1 large egg white, beaten |
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| 3 | | large scallions, trimmed and cut crosswise into 1/4-inch-thick slices |
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| 6 | | ounces firm or extra-firm tofu, cut into 1/2-inch cubes |
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| | 1. In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside. |
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| | 2. In a 6-quart saucepan, heat oil over medium-low heat. Add garlic and onion, and cover. Sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots, ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes. |
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| | 3. Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat. |
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| | 4. Slowly pour beaten eggs through a perforated spoon into soup. Cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls. |
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| | | Per serving: 206 calories, 5 g fat, 65 mg cholesterol, 9 g carbohydrate, 500 mg sodium, 22 g protein, 2 g dietary fiber.
WW Points: 4
Cal: 206 ; Fat: 5 ; Fiber: 2 |
