Hot and Sour Soup with Tofu and Snow Peas

 

This is a delicious recipe that we found in the Clean Eating magazine. It's not your typical hot and sour soup that you would get at a Chinese restaurant, but it's wonderful in it's own way.  We switched it up a bit this time, but here's the original recipe. 

Hot and Sour soup with Tofu and Snow Peas

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

Instructions:

1. 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.

2. In a cup, stir together tamari, vinegar, 1 cup water and arrowroot. Stir mixture into simmering soup for 1 minute. Carfully add tofu and stir gently. Turn off heat and let tofu warm through for about 2 minutes. Serve sprinkled with scallions, dividing evenly. 

Nutrients per 2-cup serving: Calories: 230; Total Fat: 4g; Sat. Fat: 0g; Carbs: 31g; Fiber: 6g; Sugars: 4g; Protein: 16g; Sodium: 340mg; Cholesterol: 0mg

Note: We forgot to cut the snow peas this time, and honestly, I'm not sure we did last time. No big deal! Also, we decided to add about 2 cups of shiitake mushrooms. Last time we used the silken tofu and it was just too soft, so we got light firm this time, and only used one 16 oz box, since we added so many mushrooms.We also added a tad bit more tamari to flavor it a little more. =)