Hot & Sour Tofu-Vegetable Soup
This is mildly spiced. For a hotter soup, increase the black pepper to 1 teaspoon or use 1/2 teaspoon crushed red pepper flakes.
  • 1/4 cup dried shiitake mushrooms
  • 2-1/2 cups boiling water
  • 1-1/2 cups chicken broth
  • 1/4 cup rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 6 scallions, thinly sliced
  • 3 tablespoons minced fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 red bell pepper, diced
  • 2 cups 1/4-inch-wide shredded bok choy
  • 8 ounces firm tofu, cut into 1/2-inch cubes
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 teaspoons dark sesame oil

1. In small bowl, combine dried mushrooms and boiling water. Let stand 20 minutes until softened. With your fingers, scoop mushrooms out of soaking liquid. Strain liquid through fine-mesh sieve into large saucepan. Finely chop mushrooms.

2. In large saucepan, combine mushroom soaking liquid, broth, vinegar, and soy sauce and bring to a boil. Stir in mushrooms, scallions, ginger, garlic, black pepper, and salt, and return to a boil. Reduce to a simmer, cover, and cook 5 minutes until flavors have developed.

3. Add bell pepper, cover and simmer 3 minutes until pepper is tender. Return mixture to a boil. Stir in bok choy and tofu and cook 2 minutes until bok choy is tender.

4. Stir in cornstarch mixture and sesame oil and cook, stirring constantly, until mixture is slightly thickened, about 1 minute.

Nutritional Information
Per serving: 173 calories, 9g total fat, 2g saturated fat, 2.6g monounsaturated fat, 4.2g polyunsaturated fat, 3g dietary fiber, 11g protein, 14g carbohydrate, 2mg cholesterol, 822mg sodium.
Good source of: calcium, copper, fiber, folate, iron, magnesium, riboflavin, selenium, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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