Tofu Hot-and-Sour Soup

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  • 25 min prep time
  • 35 min total time
  • 13 ingredients
  • 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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