Heart Healthy
This Go Red recipe for a Chinese-favorite soup with tofu is a great vegetarian source of protein.
Print Recipe
Hot-and-Sour Soup
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Servings
6
Ingredients
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4 cups vegetable broth -
2 Tbsp. cornstarch -
1 1/2 Tbsp. water -
1/2 cup green cabbage or bok choy -
1/2 cup shiitake mushrooms -
3 medium green onions -
1 Tbsp. gingerroot -
1 Tbsp. soy sauce -
4 oz. tofu -
1/2 cup vinegar -
1 1/2 tsp. pepper -
1/4 cup egg substitute -
1/2 tsp. sesame oil
Directions
Tip: Click on step to mark as complete.
-
In a stockpot, bring the broth to a boil over high heat. -
Meanwhile, put the cornstarch in a small bowl. Add the water, stirring to dissolve. -
Add the cabbage, mushrooms, green onions, gingerroot, and soy sauce to the boiling broth. Return to a boil. Stir in the cornstarch mixture. Boil for 1 to 2 minutes. Stir in the tofu, vinegar, and pepper. Reduce the heat to a simmer. -
Stirring constantly and gently, slowly drizzle the egg substitute into the simmering soup. Remove from the heat. Stir in the sesame oil. Cook’s Tip:The “handful of whatever’s handy” method works just fine in this very adaptable soup. Snow peas, broccoli florets, shredded carrots, canned water chestnuts, or bamboo shoots would be good substitutes in or additions to the recipe.
Tip: Serving size 3/4 cup.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 47 | |
|---|---|---|
| Total Fat | 1.0 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | .00 g | |
| Cholesterol | 0 mg | |
| Sodium | 104 mg | |
| Total Carbohydrate | 6 g | |
| Dietary Fiber | 1 g | |
| Sugars | 1 g | |
| Protein | 3 g | |
Dietary Exchanges
1/2 lean meat, 1/2 starch
-
Servings
6
Ingredients
-
4 cups vegetable broth -
2 Tbsp. cornstarch -
1 1/2 Tbsp. water -
1/2 cup green cabbage or bok choy -
1/2 cup shiitake mushrooms -
3 medium green onions -
1 Tbsp. gingerroot -
1 Tbsp. soy sauce -
4 oz. tofu -
1/2 cup vinegar -
1 1/2 tsp. pepper -
1/4 cup egg substitute -
1/2 tsp. sesame oil
Directions
Tip: Click on step to mark as complete.
-
In a stockpot, bring the broth to a boil over high heat. -
Meanwhile, put the cornstarch in a small bowl. Add the water, stirring to dissolve. -
Add the cabbage, mushrooms, green onions, gingerroot, and soy sauce to the boiling broth. Return to a boil. Stir in the cornstarch mixture. Boil for 1 to 2 minutes. Stir in the tofu, vinegar, and pepper. Reduce the heat to a simmer. -
Stirring constantly and gently, slowly drizzle the egg substitute into the simmering soup. Remove from the heat. Stir in the sesame oil. Cook’s Tip:The “handful of whatever’s handy” method works just fine in this very adaptable soup. Snow peas, broccoli florets, shredded carrots, canned water chestnuts, or bamboo shoots would be good substitutes in or additions to the recipe.
Tip: Serving size 3/4 cup.
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