Leave the vegetables out and you have a pure protein recipe! This soup is completely vegetarian but you can always add chicken to it!
HOT AND SOUR SOUP
8 cup low sodium chicken broth
3 carrots, chopped
2 bunches bok choy or 1 cup other cabbage, chopped
1/2 package (16 oz) medium-firm tofu, cut in 1/2-inch cubes
1 7 oz package Shirataki noodles
3 green onions, chopped
1/4 cup rice wine vinegar
1 T low sodium soy sauce
2 t cornstarch mixed with 2 t water
1 egg, slightly beaten
1/4 cup cilantro, chopped
Add the broth and carrots to the pot. Bring to a boil and simmer for 10 minutes. Add the rest of the ingredients down to the egg and cook for another 10 minutes. Slowly drizzle in the egg while continuously stirring the soup. Add the cilantro, bring to a simmer again. Done!