Red pepper sauce and rice vinegar accent this tofu and vegetable soup.
Tofu Hot-and-Sour Soup
- Prep Time 25 min
- Total 35 min
- Servings 6
- Ingredients 13
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
Make With
Progresso Broth
Instructions
-
Step1Soak 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.
-
Step2Heat 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.
Nutrition
95
Calories
4 g
Total Fat
10 g
Protein
7 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 95
- Calories from Fat
- 35
- 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;Tips from the Betty Crocker Kitchens
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