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Hot and Sour Tofu Soup

 

15

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 25649% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 486mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 42g
Vitamin A 7% Vitamin C 6%
Calcium 79% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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