Tofu Hot-and-Sour Soup Recipe - BettyCrocker.com

Ingredients

• 6 dried black (shiitake) mushrooms
• 1 medium carrot, shredded (2/3 cup)
• 3 medium green onions, diagonally sliced
• 1 cup chopped bok choy stems and leaves
• 6 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons) or vegetable broth
• 1/3 cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry, Progresso™ reduced-sodium chicken broth or vegetable broth
• 1 teaspoon finely chopped gingerroot
• 1 to 2 teaspoons red pepper sauce
• 1/4 teaspoon white pepper
• 1/4 teaspoon sesame oil
• 1 package (10 1/2 oz) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips