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Chinese Corn-and-Mushroom Soup
- prep: 10 min
- cook: 0 hr
- total: 10 min
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To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 3 ears corn, shucked and snapped in half
- 6 ounces shiitake mushrooms
- 1 bunch scallions (about 8)
- 1 1/2 inches fresh ginger, peeled
- 1 pound silken tofu
- 1/4 cup soy sauce or tamari
- 2 teaspoons sambal oelek, plus more for serving (optional)
- 1 tablespoon toasted sesame oil, plus more for serving (optional)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 857 % Daily Value *
- Total Fat: 48 g 73.49%
- Saturated Fat: 10 g 48%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1986 mg 82.77%
- Calcium: 121 mg 12.13%
- Potassium: 762 mg 21.77%
- Magnesium: 0 mg 0%
- Iron: 3 mg 15.4%
- Zinc: 0 mg 0%
- Total Carbohydrate: 65 g %
- Dietary Fiber: 10 g 41.68%
- Sugar: 4 g
- Protein: 44 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 4.99%
- Vitamin C 20.35%
- Vitamin D 16.37%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat8
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables7
- Exchange - Lean Meat5
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total3 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total6 oz-eq