Tofu Hot-and-Sour Soup

 

6

dried black (shiitake) mushrooms

1

medium carrot, shredded (2/3 cup)

3

medium green onions, diagonally sliced

1

cup chopped bok choy stems and leaves

6

cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons) or vegetable broth

1/3

cup rice vinegar

1

tablespoon soy sauce

1

tablespoon dry sherry, Progresso® reduced-sodium chicken broth or vegetable broth

1

teaspoon finely chopped gingerroot

1

to 2 teaspoons red pepper sauce

1/4

teaspoon white pepper

1/4

teaspoon sesame oil

1

package (10 1/2 oz) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips

• 1 Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips.
• 2 Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.