Hot & Sour Tofu Soup
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
mushrooms, shiitake
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
ginger
minced |
|
| 1 ½ | quarts |
chicken broth
|
*
|
| 1 | pound |
tofu
|
|
| 3 | tablespoons |
rice vinegar
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
cornstarch
|
|
| 4 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
mushrooms, shiitake
|
*
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
ginger
minced |
|
| 1.5 | quarts |
chicken broth
|
*
|
| 453.6 | g |
tofu
|
|
| 45 | ml |
rice vinegar
|
|
| 23 | ml |
soy sauce, tamari
|
|
| 45 | ml |
cornstarch
|
|
| 4 | each |
scallions, spring or green onions
|
|
Directions
Soak mushrooms in hot water to cover until soft, about 20 minutes.
Drain; cut off tough stems and discard.
Cut caps into thin strips; set aside.
Pour oil into a 4- to 5-quart pan.
Place over medium heat and add garlic and ginger; stir until garlic is light gold.
Add broth and mushrooms; bring to a boil on high heat.
Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes.
Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup.
Cook, stirring, until soup boils.
Add white pepper and chili oil to taste. Stir in onions.
