One of our favorites here in the western U.S. is Hot and Sour soup. Here's a slightly tamed down version of what we make:
1 tablespoon roasted sesame oil
1 clove garlic, minced
4 ounces mushrooms, sliced
4 cups nonfat chicken or vegetable broth
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1/2 -1 teaspoon chili puree with garlic
1 carrot, shredded
2 cups chopped bok choy or spinach
2 cups broccoli florets
Warm the oil in a large saucepan over medium heat. Cook the garlic and mushrooms for several minutes, until soft. Stir in the broth, wine, vinegar, soy sauce, chili puree, carrots, bok choy or spinach and broccoli. Bring to a boil. Reduce the heat to low and cook for 5 minutes, or until the vegetables are cooked. Taste and adjust the seasoning, adding more wine, vinegar soy sauce or chili puree if desired. Preparation and cooking time: 25 minutes.
We add about 1 package of the firm Tofu, sliced into 1/2 inch strips. It doesn't add any taste but we like the protein addition. We also use one or two eggs, to give the soup more texture. Again, they don't add a lot in the way of calories but do enhance the soup. Lastly, we use 1/2 pound of lean, cooked chicken breast for more flavor. Cut it into 1/2 inch strips like the tofu.
Here's the health contents:
Per serving: 94 calories , 3.8 g. total fat (33% of calories) , 1.4 g. monounsaturated fat, 1.6 g. polyunsaturated fat, 0.5 g. saturated fat, 6.7 g. protein, 8.7 g. carbohydrate, 2.9 g. dietary fiber, 0 mg. cholesterol, 776 mg. sodium. (A serving is one cup)... Best of luck!