* Exported from MasterCook *
Buddhist Hot and Sour Soup with Tofu
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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4 cups water
2 cups low-sodium vegetable broth
2 tablespoons chopped fresh ginger
2 tablespoons hoisin sauce
1 1/2 tablespoons low-sodium soy sauce -- or tamari sauce or to taste
1 tablespoon black bean sauce
1 tablespoon toasted (dark) sesame oil
freshly ground black pepper -- to taste
8 ounces fresh broccoli florets -- (about 2 1/2 cups) cut into bite-size pieces or 8-ounces frozen chopped broccoli (about 2 cups), thawed
2 small zucchini -- (about 4-ounces each), cut lengthwise in half, thinly sliced crosswise
8 ounces shredded coleslaw mix
8 ounces extra-firm tofu -- cut into 1/2-inch cubes
2 tablespoons finely chopped cilantro -- (optional)
1/2 teaspoon Chinese chili paste -- or to taste (optional)
In a medium stockpot, bring the water, broth ginger, hoisin sauce, soy sauce, black bean sauce, sesame oil, and pepper to a boil over heat. Add the broccoli and return to a boil; boil 1 minute. Add the zucchini and coleslaw mix and return to a boil; boil 1 minute. Add the tofu and return to a boil. Reduce the heat, add the cilantro (if using) and chili paste (if using) and simmer gently, uncovered, until all the vegetables are tender; about 5 minutes, stir occasionally. Serve hot.
Makes 4 to 6 servings.
AuthorNote: This fragrant vegetable soup is an ideal first course to begin an Asian-themed meal. For an even lighter soup, omit the tofu.
Cuisine:
"Asian"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 137 Calories; 7g Fat (42.6% calories from fat); 9g Protein; 12g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 376mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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