Tofu Hot-and-Sour Soup:

Date Added: 17 Dec 2009
Listed in: Soups, Stews and Chili

• 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 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


• ¼ teaspoon white pepper


• ¼ teaspoon sesame oil


• 1 package (10½ oz) extra-firm lite tofu, drained, cut into 2½x¼-inch strips

Preparation Time 25 min | Cooking Time 10 min:
6 servings | 90 Calories | 8g Protein | 9g Carbohydrates | 2.5g Fat

Red pepper sauce and rice vinegar are the "hot and sour" in this veggie and tofu soup.

• 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.


• 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.

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