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Tofu Hot-and-Sour Soup

Tofu Hot-and-Sour Soup

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Betty Crocker Kitchens

Updated Jun 20, 2008

Tofu Hot-and-Sour Soup

Tofu Hot-and-Sour Soup

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Prep Time 25 min
Total 35 min
Servings 6
Ingredients 13

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Ingredients

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

Make With

Progresso Broth

Instructions

Step
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.
Step
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.

Nutrition

95 Calories

4 g Total Fat

10 g Protein

7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 95

Calories from Fat: 35

Total Fat: 4 g

Saturated Fat: 1 g

Cholesterol: 0mg

Sodium: 780 mg

Potassium: 480 mg

Total Carbohydrate: 7 g

Dietary Fiber: 2 g

Protein: 10 g

% Daily Value*:

Vitamin A: 48%; 48%

Vitamin C: 6%; 6%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1 1/2 Vegetable; 1 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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