Tofu Hot-and-Sour Soup

Hot and sour tofu soup made with Progresso® reduced-sodium chicken broth and veggies that is ready in 35 minutes – perfect for classic Asian dinner.

  • prep time 25 min
  • total time 35 min
  • ingredients 13
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    90
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2 1/2g
    2 1/2%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    750mg
    750%;
    Total Carbohydrate
    9g
    9%
    (Dietary Fiber
    3g
    3%
      Sugars
    2g
    2%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    8%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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