Tofu Hot And Sour Soup Recipe

Ingredients

6

dried black (shiitake) mushrooms

1

medium carrot, shredded (2/3 cup)

3

medium green onions, diagonally sliced

1

cup chopped bok choy stems and leaves

6

cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons) or vegetable broth

1/3

cup rice vinegar

1

tablespoon soy sauce

1

tablespoon dry sherry, Progresso™ reduced-sodium chicken broth or vegetable broth

1

teaspoon finely chopped gingerroot

1

to 2 teaspoons red pepper sauce

1/4

teaspoon white pepper

1/4

teaspoon sesame oil

1

package (10 1/2 oz) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips

Preparation

Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips.

Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.

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