INGREDIENTS
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
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
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.
High Altitude (3500-6500 ft)
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