Hot & Sour Soup with Tofu & Snow Peas
This brothy soup is laced with immune-boosting ginger and chiles, perfect for any bout of the sniffles. And since it can be cooked up in a mere 25 minutes from start to finish, our hot and sour blend is an ideal lunchtime option.
Yvonne Duivenvoorden
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
- 4 cups low-sodium vegetable broth
- 2 medium carrots, peeled and julienned (2 cups)
- 2 cups sliced snow peas (cut on a diagonal)
- 1 small jalapeño pepper, seeded and chopped
- 1 2-inch piece fresh ginger, chopped (2 tbsp)
- 2 tsp low-sodium tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tsp arrowroot powder
- 2 12-oz pkg silken tofu, drained and cubed
- 4 small scallions, slivered
Preparation
- In a 4-qt pot, bring broth to a boil over high heat. Add carrots, snow peas, jalapeño and ginger and return to a boil. Reduce heat to medium and cook for 3 minutes, just until vegetables are crisp-tender.
- In a cup, stir together tamari, vinegar, 1 cup water and arrowroot. Stir mixture into simmering soup for 1 minute. Carefully add tofu and stir gently. Turn off heat and let tofu warm through for about 2 minutes. Serve sprinkled with scallions, dividing evenly.
Nutrition Information
- Serving Size: 2 cups
- Calories: 230
- Carbohydrate Content: 31 g
- Fat Content: 4 g
- Fiber Content: 6 g
- Protein Content: 16 g
- Sodium Content: 340 mg
- Sugar Content: 4 g
