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Hot & Sour Tofu Soup_______ Recipe
|Shiitake mushrooms||3⁄4 Ounce (6 Medium Sized, Dry)|
|Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Minced fresh ginger||1 Tablespoon|
|Regular strength chicken broth||1 1⁄2 Quart|
|Soft tofu/Regular tofu||1 Pound, rinsed, cut into 1/2-inch cubes, and drained well|
|Rice vinegar/Cider vinegar||3 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|White pepper||1 Teaspoon|
|Chili oil||1 Teaspoon|
|Green onions||4 , ends trimmed, thinly sliced|
|Crisp noodles||1 Cup (16 tbs)|
|Crisp creamy peas||6 Tablespoon|
Serving size: Complete recipe
Calories 1766 Calories from Fat 666
% Daily Value*
Total Fat 75 g116%
Saturated Fat 32.5 g162.3%
Trans Fat 0.3 g
Cholesterol 1.9 mg
Sodium 8005.1 mg333.5%
Total Carbohydrates 218 g72.8%
Dietary Fiber 33.1 g132.3%
Sugars 34 g
Protein 57 g113.4%
Vitamin A 98.4% Vitamin C 42.2%
Calcium 6% Iron 47.5%
*Based on a 2000 Calorie diet
Drain; cut off tough stems and discard.
Cut caps into thin strips; set aside.
Pour oil into a 4 to 5 quart pan.
Place over medium heat and add garlic and ginger; stir until garlic is light gold.
Add broth and mushrooms; bring to a boil on high heat.
Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes.
Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup.
Cook, stirring, until soup boils.
Add white pepper and chili oil to taste.
Stir in onions.
Pour into a tureen.
Offer noodles and peas to add to taste.