2 cans - 4 ounces shiitake mushrooms drained
1 teaspoon minced garlic or garlic powder
2 teaspoons peanut oil or 2 teaspoons vegetable oil
2 (14 ounce) cans chicken broth
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes or 1 teaspoon chili oil
1 cup shredded cooked chicken
1 teaspoon sesame oil
2 small cans water chesnuts drained
1 tray extra firm tofu cut into strips or cubes
Directions:
1In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
2Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
3Add in chicken and tofu; lower heat and simmer, uncovered, for 15 minutes turn off heat and put top on until ready to serve .
4.Remove from heat; stir in sesame oil.
I think the whole pot was 10-12 carbs you could leave out the water chesnuts but I wanted them for the crunch . Very good and easy .Even hubby liked it of course tyleer would not go near it
