1 pound mushrooms, sliced
3 cups narrowly wedged yellow onions
2 tablespoons vegetable oil
5 cans chicken broth (14-1/2 ounces each) or 9 cups homemade chicken broth
4 medium carrots, halved lengthwise then diagonally sliced (1 pound)
3 ounces angel hair pasta, broken up
1 can sliced water chestnuts, drained (8 ounces)
1 package firm tofu, cubed (12 or 14 ounces)
1/2 cup rice wine vinegar
2 tablespoons roasted sesame oil
1/2 teaspoon pepper
1/4 cup cornstarch mixed with 1/4 cup water
1 egg, beaten with fork
Fresh cilantro, minced
SautÃ© mushrooms and onions in oil in large skillet or heavy pot for 10 to 15 minutes or until they are tender. Add chicken broth, carrots and pasta. Cover and bring to boil; simmer 6 minutes. Add water chestnuts, tofu, vinegar, sesame oil, pepper and cornstarch-water mixture. Cook, stirring until soup comes to boil. Briskly stir in egg. Sprinkle cilantro over top. Makes 12 servings.
Per serving: About 228 cal, 15 g pro, 21 g carb, 10 g fat, 38% cal from fat, 18 mg chol, 1113 mg sod, 3 g fiber.