- 6
- 25 mins
- 31 mins
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
Preparation
Step 1
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.