Hot-and-sour tofu stew
3
Point(s)
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
3
Difficulty
Easy
This classic soup is always a good idea, whether you’re serving it for lunch or dinner. Dried mushrooms are great in soups because the flavor is slightly more concentrated than fresh, but they do need to be soaked in hot water before using them. The rehydrating process plumps the mushrooms and removes some of the grit. After soaking, you may need to thoroughly rinse the mushrooms to make sure you’ve gotten it all. Wood-ear mushrooms, also known as cloud-ear mushrooms, can be found in the produce department of most supermarkets. Tofu provides high-quality protein and absorbs all the wonderful flavors of the broth.
Ingredients
Dried mushrooms
¾ oz, package, wood-ear variety
Peanut oil
2 tsp
Uncooked scallion(s)
4 medium, chopped
Garlic
2 medium clove(s), minced
Ginger root
1 tsp, fresh, peeled and minced
Dried shiitake mushroom(s)
½ pound(s), fresh, stems discarded, caps sliced
Uncooked carrot(s)
2 medium, cut into matchstick-thin strips
Vegetable broth
4 cup(s), low-sodium
Rice vinegar
3 Tbsp
Low sodium soy sauce
2 Tbsp
Dark sesame oil
1 tsp
Low-fat tofu
½ pound(s), soft, drained and cut into1⁄2-inch cubes
Red pepper flakes
¼ tsp
Fresh spinach
6 oz, fresh, baby leaves, chopped
Cornstarch
2 Tbsp
Egg(s)
1 large egg(s)