Rating: 3.5 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 0
  • 5 star values: 5

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.

Ivy Manning
Recipe by Cooking Light April 2010

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

110 calories; fat 4.1g; saturated fat 0.6g; mono fat 3g; poly fat 0.2g; protein 8.6g; carbohydrates 10.1g; fiber 0.8g; cholesterol 30mg; iron 1.4mg; sodium 445mg; calcium 141mg.
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