CALORIES IN HOT AND SOUR SOUP WITH TOFU RECIPES
HOT AND SOUR SOUP WITH TOFU RECIPE | MYRECIPES
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.
Provided by Ivy Manning
Yield 6 servings (serving size: about 1 1/4 cups)
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 110 calories, CarbohydrateContent 10.1 g, CholesterolContent 30 mg, FatContent 4.1 g, FiberContent 0.8 g, ProteinContent 8.6 g, SaturatedFatContent 0.6 g, SodiumContent 445 mg
HOT AND SOUR TOFU SOUP RECIPE - FOOD.COM
Vegetarian version of the Chinese favorite. Many thin tofu is bland, but it actually takes on the flavor of whatever it is cooked in. In this case it happens to be soy, vinegar and pepper flakes.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
- Add water, vegetable stock, and soy sauce.
- Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
- Blend cornstarch with 3 tablespoons water.
- In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
- Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
- Again cover, and cook for about 5 minutes or until thick and bubbly.
- Turn off the heat.
- Adjust salt and pepper to taste, serve immediately.
Nutrition Facts : Calories 125, FatContent 8.1, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 266.3, CarbohydrateContent 8.8, FiberContent 2.1, SugarContent 2.2, ProteinContent 5.9
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