1(49 1/2 ounce) can nonfat chicken broth
1 pound frozen fish, shrimp and calamari balls
6 fresh shiltake mushrooms sliced
3 baby bok choy, cut into 1 inch slices
6 tablespoons cronstarch
1 2/3 cups water
1/4 cup nonfat egg substitute
2 teaspoons sesame oil
1/4 pound Chinese-style dry noodles
Cilantro leaves

• Bring chicken broth to boil in saucepan.  Add fish, shrimp and calamari balls.   Return to boil.  Reduce heat to simmer; cover and cook about 10 minutes, until seafood balls are cooked through.  Add mushrooms and bok choy and simmer few more minutes.
• Blend together cornstarch and water until smooth.  Stir into bubbling broth.   Return to simmer and cook, stirring occasionally, until broth is clear and thickened, about 2 minutes.  Slowly drizzle egg substitute into soup, cover, remove from heat and let stand 1 minute, stir in sesame oil.
• Cook noodles in boiling water in 3-quart saucepan 5 to 6 minutes.  Drain and divide among 4 serving bowls.  Spoon soup over noodles.  Garnish with few cilantro leaves.

   4 servings Each serving:
    351 calories; 482 mg sodium; 172 mg cholesterol; 4 grams fat; 39 grams carbohydrates; 36 grams protein;      0.56 gram fiber.