Tofu Hot-and-Sour Soup

Photo by Cary L.

PREP TIME

25

minutes

TOTAL TIME

31

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

31

minutes

SERVINGS

6

servings

Ingredients

  • 6

    dried black 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, cut into 2 1/2x1/4-inch strips

Directions

1. Soak mushrooms in hot water about 20 minutes or until soft. Drain; rinse with warm water and drain again. Remove and discard stems; cut caps into thin strips. 2. In 4-quart Dutch oven, heat mushrooms and remaining ingredients except tofu to boiling. Reduce heat; cover and simmer 5 minutes. Stir in tofu. Cover; simmer 3 to 5 minutes or until thoroughly heated. Nutritional Information 1 Serving: Calories 90 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 750mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 2g); Protein 8g Percent Daily Value*: Vitamin A 40%; Vitamin C 8%; Calcium 6%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 Lean Meat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

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