Serves: 5
Total Calories: 153
Yield: 9 cups

6 cups stock or water
1 pound firm tofu grated
8 ounces fresh mushrooms chopped
1/2 teaspoon salt
3 tablespoons soy sauce
3 cups mung bean sprouts rinsed
2 tablespoons shredded ginger root
3 tablespoons vinegar
1/4 teaspoon black pepper
3 green onions chopped
2 tablespoons cornstarch
1/4 cup water
1 teaspoon toasted sesame oil

Bring the stock to a boil, and add the tofu, mushrooms, salt, and soy sauce. Simmer for 5 minutes while you prepare the next batch of ingredients.

Add the bean sprouts, ginger, vinegar, black pepper, and green onions. Cook for 3 minutes from the time the ingredients are added (not from when it reaches a boil).

Dissolve the cornstarch in the ¹?? cup water, and add it to the soup. Return to a low boil, and cook for 1 minute. Turn off the heat.

Add the toasted sesame oil after the heat has been turned off, mix well, and serve.

Nutritional Facts:

Serves: 5
Total Calories: 153
Calories from Fat: 8

More Recipes from the Soup's On! Cookbook:
Cauliflower Parsley Soup
Chinese Sour Soup
Curried Bok Choy and Snow Pea Soup
East African Peanut Soup
Green and White Soup
Kale Tofu Soup
Lemon Cabbage Soup
Roasted Red Pepper Soup
Shiitake Soybean Soup