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Tofu Hot-and-Sour Soup

Tofu Hot-and-Sour Soup
  • Prep 25 min
  • Total 35 min
  • Servings 6

Red pepper sauce and rice vinegar accent this tofu and vegetable soup. ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
95
Calories from Fat
35
% Daily Value
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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