HOT AND SOUR SOUP WITH TOFU RECIPES

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HOT AND SOUR SOUP WITH TOFU RECIPE | MYRECIPES



Hot and Sour Soup with Tofu Recipe | MyRecipes image

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

1 (14-ounce) package firm water-packed tofu, drained
1?¾ cups water, divided
1 (1/2-ounce) package dried sliced shiitake mushroom caps
4 cups fat-free, less-sodium chicken broth
¼ cup white vinegar
2 tablespoons less-sodium soy sauce
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons sugar
¾ teaspoon white pepper
1 garlic clove, minced
2?½ tablespoons cornstarch
½ cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
½ cup thinly diagonally sliced green onion tops

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 SOUP WITH TOFU RECIPE | MARTHA STEWART



Hot and Sour Soup with Tofu Recipe | Martha Stewart image

In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

Provided by Martha Stewart

Categories     Soup Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 10

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced

Steps:

  • In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
  • In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
  • Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Nutrition Facts : Calories 109 g, FatContent 3 g, ProteinContent 9 g

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