Tofu Hot-and-Sour Soup

Red pepper sauce and rice vinegar accent this tofu and vegetable soup.

  • Prep Time 25 min
  • Total Time 35 min
  • Servings 6

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

  • 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.

Expert Tips

Tofu is a mild and smooth custardlike mixture made from pureed soybeans. It's low in calories, cholesterol free and considered to be a good and inexpensive source of vegetable protein.

A cup of sliced regular white mushrooms, about 3 ounces, can be substituted for the dried black mushrooms.

If you're not ready to try tofu, then just use 2 cans (15 to 16 ounces each) great northern beans, rinsed and drained, instead of it.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
95
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
780 mg
780 %;
Total Carbohydrate
7 g
7 %
(Dietary Fiber
2 g
2 %
),
Protein
10 g
10 %
;
% Daily Value*:
Vitamin A
48%;
Vitamin C
6%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.