HOT AND SOUR SOUP 2 cups reduced sodium chicken broth, defatted 1/4 cup rice vinegar 3 tablespoons reduced-sodium soy sauce 3/4 cup sliced green onions 3 tablespoons minced fresh ginger 4 cloves garlic, minced 1/4 to 1/2 teaspoon ground white pepper 1 red bell pepper, diced 1 cup canned sliced water chestnuts 1 cup snow peas, cut lengthwise into 1/2-inch-wide strips 1 cup shredded bok choy, cut 1/4 inch wide 4 ounces firm tofu, cut into 1/2-inch cubes 1 tablespoon cornstarch mixed with 2 tablespoons water 2 teaspoons dark Asian sesame oil

In large saucepan, over high heat, combine broth, 2 cups water, vinegar and soy sauce; bring to a boil. Stir in 1/2 cup of the green onions, ginger, garlic and white pepper; return to a boil. Reduce to a simmer and cover; cook 5 minutes.

Add bell pepper; cook 4 minutes, until pepper is softened. Stir in water chestnuts, snow peas, bok choy and tofu; cook about 2 minutes, uncovered, until snow peas are crisp-tender.

Add cornstarch mixture; cook, stirring constantly, 1 minute, until slightly thickened and clear. Remove from heat; stir in sesame oil and remaining green onions.

Serves 4.

Per serving: About 177 calories, 10 g proteins, 25 g carbohydrates, 5 g fat, 26% calories from fat, 0 mg cholesterol, 517 mg sodium, 5 g fiber.

[Eating Light, Women's Day Special]