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Hot & Sour Tofu Soup   

Ingredients: 1 T. dry shiitake mushrooms 1 T. salad oil 1 garlic clove, minced 1 T. fresh ginger, minced 6 c. canned vegetable broth 1 lb. regular tofu, cubed 3 T. lemon juice 2 T. soy sauce 3 T. cornstarch 4 small green onions 1 c. crisp noodles

Directions:

Cover mushrooms with hot water; soak for 20 minutes. Drain and discard stems. Cut caps into thin strips. Set aside. Pour oil into a large pan. Add ginger and garlic; stir till garlic is slightly brown. Add broth and mushrooms; bring to a boil. Add tofu, cover, and continue cooking for 5 minutes.

In a small bowl, combine lemon juice, soy sauce, and cornstarch; stir till smooth. Add small amount of hot liquid to mixture; gradually add mixture to mushroom/tofu mixture in pan. Bring to a boil. Stir in chopped onions. Serve with crisp noodles on the side. Serves: 6.

Nutritional information:

Calories per serving: 162; protein: 9 grams; carbohydrate: 18 grams; fat: 7 grams; cholesterol: 0 milligrams; fiber: 2 grams.

Nancy Wong

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