Hearty Hot and Sour Soup - Vegetarian
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
ounces |
mushrooms -- sliced |
|
2 |
cloves |
garlic -- minced |
|
1/2 |
teaspoon |
fresh ginger -- minced |
|
1/4 |
cup |
green onions -- sliced |
|
1 |
pound |
firm tofu -- sliced thin |
|
3 |
tablespoons |
vegetable oil |
|
8 |
ounces |
water chestnuts -- canned -- sliced & drained |
|
8 |
ounces |
bamboo shoots -- canned -- sliced & drained |
|
42 |
ounces |
low sodium vegetable broth |
|
1/4 |
teaspoon |
crushed red pepper |
|
2 |
teaspoons |
chili sauce ( I use Tiger Sauce brand.) |
|
2 |
teaspoons |
soy sauce -- low sodium |
|
1 |
tablespoon |
A-1® Steak Sauce |
|
2 |
teaspoons |
sesame oil |
|
2 |
tablespoons |
apple cider vinegar |
| Use a variety of mushrooms, crimini, button, Portobello, oyster, shiitake. |
| Heat oil in large pot or Dutch oven. Add garlic, ginger and onions. Cook about one minute. Add mushrooms and tofu. Cook until mushrooms soften and tofu browns. |
| Add rest of ingredients and bring to a boil. Reduce heat and cover and
simmer for 30 minutes.
Makes 8 servings. |
| Per Serving: 157 Calories; 9g Fat (48.4% calories from fat); 12g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 399mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |