Hot and Sour Soup with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Since this Hot and Sour Soup with Tofu is a good source of protein, it works as a main dish if you double the portion size. White pepper gives the soup mild heat; for more spice, stir in sambal oelek. Ingredients:
1 (14-ounce) package firm water-packed tofu, drained |
1 3/4 cups water, divided |
1 (1/2-ounce) package dried sliced shiitake mushroom caps |
4 cups fat-free, less-sodium chicken broth |
1/4 cup white vinegar |
2 tablespoons less-sodium soy sauce |
1 tablespoon finely chopped peeled fresh ginger |
2 teaspoons sugar |
3/4 teaspoon white pepper |
1 garlic clove, minced |
2 1/2 tablespoons cornstarch |
1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips |
1 large egg, lightly beaten |
1/2 cup thinly diagonally sliced green onion tops |
Directions:
1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.
2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.
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