Tofu Hot-and-Sour Soup

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

Soy foods may contain soy protein and isoflavones, two components with promise in lowering blood cholesterol and reducing risk of heart disease.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
750mg
31%
Potassium
490mg
14%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
10%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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