Hot-& Sour Tofu Soup

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* Exported from MasterCook *

 

Hot- & Sour Tofu Soup

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 79

Serving Size : 5 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups water*

1/4 cup rice wine vinegar or white vinegar

2 tablespoons reduced-sodium soy sauce

2 teaspoons instant vegetable bouillon granules

1 1/2 teaspoons grated gingerroot

1 teaspoon sugar

1/4 teaspoon pepper -- up to 1/2

2 cups thinly sliced fresh mushrooms

4 medium green onions

cut into 1/2-inch pieces -- (1/2 cup)

10 1/2 ounces packaged light tofu -- cubed

(fresh bean curd)

3/4 cup bite-size strips of bamboo shoots

1/2 cup chopped water chestnuts

2 tablespoons cold water

2 tablespoons cornstarch

2 beaten eggs

 

The smooth-textured cubes of tofu contrast well with the crisp-tender

vegetables, and absorb the piquant flavors of rice wine vinegar, soy sauce,

and gingerroot.

 

In a 4-quart Dutch oven combine the 5 cups water, vinegar, soy sauce,

bouillon granules, gingerroot, sugar, and pepper. Bring to boiling; reduce

heat. Simmer, covered, for 2 minutes. Add mushrooms and green

onions. Return to boiling; reduce heat. Simmer, covered, for 2 minutes

more. Add tofu, bamboo shoots, and water chestnuts. Return to boiling.

 

Meanwhile in a small bowl stir together the 2 tablespoons cold water and

cornstarch. Stir cornstarch mixture into tofu mixture in Dutch oven. Cook

and stir until slightly thickened and bubbly. Cook and stir for 2 minutes

more. Pour the eggs into the soup in a steady stream while stirring 2 or 3

times to create shreds. Serve immediately. Makes 5 main-dish servings.

 

Note: You may substitute 5 cups of Vegetable Stock (see separate recipe)

for the water and the bouillon granules.

 

Start to finish: 35 minutes

 

Per serving: 99 Calories; 3 G Total fat; 0 G Saturated fat; 86 MG

Cholesterol; 643 MG Sodium; 10 G Carbohydrate; 1 G Fiber; 8 G

Protein. Exchanges: 2 vegetable, 1 lean meat.

 

 

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