Tofu, extra firm 12oz (6P)
Chicken broth, low sodium 8 cups (1C)
chile paste 2 tsp
soy sauce 1/4 cups (1/2C)
mushrooms, chopped raw 2 cups (1/2C)
black pepper 1/2 tsp
white vinegar 1/4 cups
Bamboo shoots, cut into julienne strips 1 cups (1/4C)
water chestnuts, sliced/diced 2/3 cup (or one can drained) (2C)
snow peas, chopped 3/4 cups (1/2C)
cornstarch 3 tsp. (3/4C)
cold water 1/3 cups
2 eggs, whole, beaten (2P, 2F)
sesame oil 4 2/3 tsp. (14F)
green onions, thinly sliced 3/4 cups (1/2C)

Remove tofu from package. Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture. After 15 minutes, dice tofu into 1/4 inch cubes. Set aside. Bring chicken broth to a boil. Add chile paste (optional), soy sauce, and musrooms and simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu, and simmer for 10 more minutes. Mix cornstarch with cold water until smooth, then stir into soup. Bring up to a simmer. Pour beaten eggs over the simmering surface in a very thin stream. Let stand for 15 seconds, then stir in sesame oil and green onions. Taste and correct seasonings, if necessary.

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A few notes, each ingredient is shown as the number of blocks it represents in parentheses. It is 8 blocks protein, 6 blocks carb, so you can either add more veggies, or add a block of fruit for dessert. I explained the fat below...

The amount for the chicken broth is the amount as shown on the can that I had used for the recipe. You may have to adjust as needed if your brand differs from mine.

I didn't use the chile paste in mine, this is purely for seasoning only. I didn't count it towards block total. Also, I DID count the soy sauce, since I used a significant amount in the recipe. Normally, one would not have to count soy sauce, though.

Also, I found a discrepency between the nutrition information on the labels and the block list for the bamboo shoots and the sesame oil. Again, you may need to look at your food labels and adjust as needed.

Finally, regarding the tofu, I don't use tofu all that often, and I am having a "mental block" as to whether or not tofu is fat free. I counted it as fat free in my calculations, and so therefore, the fat blocks are doubled for the tofu. If you decide to use egg whites instead of whole eggs, then you would double all of the fat.

Anyway, this is a quick compilation from the notes that I scratched into my book, hope this makes sense! I only made it a few times, and it was delicious!

Looks Great, I am gonna give it a try, Thanks!

Hope you like it! Digging it up really made me hungry for it, so I may have to fix it again. I would have done so tonight, but didn't have all the ingredients.

I just happened to think, it would also be good to add a few blocks of carrot shreds to it, to round it out.

Also, the actual volume is pretty large. It might make a better "snack" than a meal, but you could cut the volume down by using less broth and perhaps just using chicken base or bouillon, and then this will also make it a thicker soup.

Another thought, you can use chinese "bark" in place of, or in addition to the mushrooms.

Since someone was looking for this, and Sue was kind enough to provide the link, I thought I would just post a little something here to refresh the thread. I may have to make this for dinner tomorrow!

Thank you, I will try this! I'm new to this plan, and I'm having a hard time with it. Confused on what to eat for lunch and dinner, no time
to cook, work full time and take care of my 87 year old Mom. I tried Nutri Systems, lost wt. but did not feel good, but this is hard.Can you give me a simple suggestion of meal plans. Thanks for your help. D

It doesn't have to be complicated. Just fill your plate with some protein, the size of the palm of your hand. Fill the other 2/3 of the plate with veggies and fruit. Add a dash of fat.

Also, cooking is not required. I have a few salad recipes that are delicious and do not involve any cooking whatsoever. Just look under the classic zone recipes to find them.

debra, there are lots of Zone Classicrecipes o this stir. For more ideas you can look st thR two links in my signature. Even more meal ideas can be found in yhe "Food" photo album on my Facebook page ( Sue Knorr). It's really easy when you keep it simple and follow the basics that Cranberry mentioned. The Xobe baked goods are a huge help when you have no time. Each onf in itself contains all the P, C andF you need in Zone balanced amounts. Have fun with it!

Sue meant "Zone" baked goods and nor "Xobe" baked goods.
Same fat finger syndrome that I suffer from when using a laptop,
since the keyboard keys are closer together.

Thank you all for your help! I really want to figure this out, my mind gets so overwhelmed when planning a meal, anxiety syndrome! But I really
want to feel better, for myself and my family. Please keep sharing your secrets !!! Thank you, Debra

Sue, thank you for your suggestions. Please clarify (about the links in your signature) I'm finding this is a hard site to work around.Your face book ideas are wonderful!! Thanks for the encouragement and help...Debra

Cranberrycat thanks for the recipe. I will definitely be making it because it looks delicious. I buy the tofu at Trader Joes that is labeled High protein. I simply count it as the protein portion of the meal. For anyone who likes tofu here's a simple way to make it that is really good.

cut up tofu into about 1/2" by 2" pieces
cut up green onion
add sesame oil or olive oil to pan and heat up
add soy sauce (not too much soysauce,maybe 3-4 TBSP) tofu and green onion to pan
turn tofu so it absorbs the soy sauce and I like to slightly brown it

KC:)

You're welcome, Debra. Thanks. I'm glad to hear you're enjoyign my food photos. :) Re links in my signature, the 2 photos in my signature are clickable links to different food photo albums. Just click on a photo and enjoy!

Kevin, thanks for the nice compliment on my soup, and also for the great tips on tofu!

Let me know how you like it! I was just thinking of this recipe as I ate some hot and sour soup at a restaurant the other day!

I am posting an update on this recipe, I have made some corrections and adjustments:

Tofu, extra firm 12oz -depending on brand, this amount is per my label and is not consistent with the Zone Food Block guide
Chicken breast, cooked, chopped into bite-sized pieces - can omit this and add more tofu and/or egg whites for vegetarian twist
Chicken broth, low sodium 8 cups
chile paste 2 tsp
soy sauce 1/4 cups
mushrooms, chopped raw 8 oz package
dried black fungus strips, 2.5 oz package (I don't have a nutritional count on these, likely similar to mushrooms)
black pepper 1/2 tsp
white vinegar 1/4 cups
Bamboo shoots, cut into julienne strips 1 cups
water chestnuts, sliced/diced 1 cup (or one can drained)
snow peas, chopped 1.5 cups
cornstarch 3 tsp. - I omitted this in mine
cold water 1/3 cups -omitted
4 eggs, whites, beaten
sesame oil 2 tbsp.
green onions, thinly sliced 3/4 cups

Remove tofu from package. Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture. After 15 minutes, dice tofu into 1/4 inch cubes. Set aside. Bring chicken broth to a boil. Add chile paste (optional), soy sauce, and musrooms and simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, chicken breast and tofu, and simmer for 10 more minutes. Mix cornstarch with cold water until smooth, then stir into soup. Bring up to a simmer. Pour beaten eggs over the simmering surface in a very thin stream. Let stand for 15 seconds, then stir in sesame oil and green onions. Taste and correct seasonings, if necessary.

This makes approximately 4 huge servings, 3 blocks of protein and fat and 2 blocks of carb. To balance it out, you may add a block of fruit for dessert, or feel free to add more veggies.

I want to keep it simple as I am new to this and need cups, ozs or grams....etc........and I am in Canada.....lots of the foods or brands
we don't get in Canada....just need some help as I have pounds to lose..........Thanks...

Sounds wonderful Cranberrycat, and I'm starting to get in the mood for cooking that goes beyond the microwave, haha, so I will try this out ...

Alexy

I have been making a lot of soup lately, and after I get through the Turkey Day leftovers, perhaps I will make another batch.

Why not just make some soup with some of the left overs?
Nice this year, our oldest son likes to host and cook,
so our whole family - all 7 of us, and his wife's Dad were at his place.
So, I smoked the turkey we had bought, and though the meat literally frll off the bones, no carving,
there is so much, we had some frozen chicken stock made from our pastured chickens,
we cooked earlier, and just made some soup. Yum, yum.