* sweet and sour pork in the place of halibut
* lots of veggies (matchstick carrots, shredded cabbage, diced onion, snow peas, etc.)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988541
Yield: 8 servings
Ingredients
* 3 ounces uncooked bean threads (cellophane noodles)
* 2 cups boiling water
* 1 cup sliced mushrooms
* 4 cups fat-free, less-sodium chicken broth
* 2 tablespoons julienne-cut peeled fresh ginger
* 1 tablespoon rice vinegar
* 1 tablespoon less-sodium soy sauce
* 1 tablespoon Chinese black vinegar or Worcestershire sauce
* 1/2 teaspoon ground white pepper
* 1/2 teaspoon dark sesame oil
* 1/4 teaspoon salt
* 1 pound halibut fillets, cut into bite-sized pieces
* 8 ounces silken firm tofu, drained and cubed
* 1/4 cup thinly sliced green onions
Preparation
1. Prepare noodles according to package directions. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
2. Combine 2 cups boiling water and mushrooms in a medium bowl; let stand 20 minutes. Drain mushrooms in a sieve over a bowl; discard mushrooms. Combine mushroom soaking liquid, broth, and next 7 ingredients (through salt) in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add tilapia; cover and simmer 10 minutes. Stir in noodles and tofu; simmer, uncovered, 5 minutes. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons green onions.
Nutritional Information
Calories: 121
Fat: 2g (sat 0.5g,mono 0.6g,poly 0.8g)
Protein: 14g
Carbohydrate: 11.1g
Fiber: 0.5g
Cholesterol: 28mg
Iron: 0.8mg
Sodium: 407mg
Calcium: 19mg
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