SWEET AND SOUR SOUP WITH TOFU RECIPES

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HOT AND SOUR SOUP WITH TOFU RECIPE | ALLRECIPES



Hot and Sour Soup with Tofu Recipe | Allrecipes image

This soup is very similar to the kind you would find in your favorite Chinese restaurant. It consists of a rich, thick broth with some spices and mixed vegetables. It is absolutely delicious...enjoy!

Provided by Ann Satler

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 red bell pepper, chopped
3 green onions, chopped
2 cups water
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
¼ teaspoon crushed red pepper flakes
? teaspoon ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sesame oil
6 ounces frozen snow peas
1 (8 ounce) package firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained

Steps:

  • Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
  • In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
  • Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.

Nutrition Facts : Calories 211.2 calories, CarbohydrateContent 17.3 g, FatContent 12 g, FiberContent 4.8 g, ProteinContent 11.3 g, SaturatedFatContent 1.7 g, SodiumContent 243.2 mg, SugarContent 4.6 g

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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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.
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