Hot and Sour Soup with Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 (14-ounce) package lite firm water-packed tofu, drained6 cups fat free reduced-sodium chicken broth1 package sliced shiitake mushroom caps1/4 cup rice vinegar2 tablespoons less-sodium soy sauce 1 tbs fish sauce1 tablespoon finely chopped peeled fresh ginger1 tablespoon garlic minced1 tsp chili garlic paste 1/2 tsp lemongrass paste1 tablespoon sesame oil2 cups fresh baby spinach leaves, stems removed4 scallions diagonally sliced thinly cilantro leaves (optional)
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. In a large soup pot, add sesame oil, chili garlic paste, ginger and garlic over medium heat until sizzling. Add lemongrass and for a minute. Add broth, vinegar, fish sauce and soy sauce. Bring to a simmer, add tofu and scallions. Bring to a simmer again, add spinach.
3. Reduce heat, and simmer 10 minutes, stirring occasionally. Serve immediately. Sprinkle with cilantro leaves for garnish (optional).
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FITNESSFOODIE.
2. In a large soup pot, add sesame oil, chili garlic paste, ginger and garlic over medium heat until sizzling. Add lemongrass and for a minute. Add broth, vinegar, fish sauce and soy sauce. Bring to a simmer, add tofu and scallions. Bring to a simmer again, add spinach.
3. Reduce heat, and simmer 10 minutes, stirring occasionally. Serve immediately. Sprinkle with cilantro leaves for garnish (optional).
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FITNESSFOODIE.
Nutritional Info Amount Per Serving
- Calories: 51.0
- Total Fat: 1.5 g
- Cholesterol: 2.5 mg
- Sodium: 765.9 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.3 g
- Protein: 4.1 g