Buddhist Hot and Sour Soup (vegan) Low cal

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Buddhist Hot and Sour Soup (vegan) Low cal

 

4 cups water

2

cups low-sodium vegetable broth

2 tablespoons chopped fresh ginger

2

tablespoons hoisin sauce

1 1/2 tablespoons low-sodium soy sauce -- or tamari

sauce or to taste

1 tablespoon black bean sauce

1 tablespoon toasted

(dark) sesame oil

freshly ground black pepper -- to taste

8 ounces fresh

broccoli florets -- (about 2 1/2 cups) cut into bite-size pieces or 8-ounces

frozen chopped broccoli (about 2 cups), thawed

2 small zucchini -- (about

4-ounces each), cut lengthwise in half, thinly sliced crosswise

8 ounces

shredded coleslaw mix

8 ounces extra-firm tofu -- cut into 1/2-inch

cubes

2 tablespoons finely chopped cilantro -- (optional)

1/2 teaspoon

Chinese chili paste -- or to taste (optional)

 

In a medium stockpot, bring

the water, broth ginger, hoisin sauce, soy sauce, black bean sauce, sesame oil,

and pepper to a boil over heat. Add the broccoli and return to a boil; boil 1

minute. Add the zucchini and coleslaw mix and return to a boil; boil 1 minute.

Add the tofu and return to a boil. Reduce the heat, add the cilantro (if using)

and chili paste (if using) and simmer gently, uncovered, until all the

vegetables are tender; about 5 minutes, stir occasionally. Serve

hot.

 

Makes 4 to 6 servings.

 

 

Per Serving (excluding unknown items): 137

Calories; 7g Fat (42.6% calories from fat); 9g Protein; 12g Carbohydrate; 4g

Dietary Fiber; trace Cholesterol; 376mg Sodium. Exchanges: 0 Grain(Starch) ; 1

Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.