ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hot and Sour Soup with Tofu

Hot and Sour Soup with Tofu
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield

6 servings (serving size: about 1 1/4 cups)

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

Nutrition Information

  • calories 110
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 3 g
  • polyfat 0.2 g
  • protein 8.6 g
  • carbohydrate 10.1 g
  • fiber 0.8 g
  • cholesterol 30 mg
  • iron 1.4 mg
  • sodium 445 mg
  • calcium 141 mg

How to Make It

  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.