Monday, March 24, 2014

Hot and Sour Soup {GIVEAWAY} #meatlessmonday

My winter eating has consisted of a lot of soups.
This one is one of my favorites.
Mainly because the ingredients are so different.

Tofu is the main protein source in this soup.
I am not going to lie,
I am slightly weirded out  by tofu.
I think it's the texture.
But,  in this recipe it is disguised by all the crunchy ingredients,
so there is no reason not to make it!

If you participate in #meatlessmonday, 
this works great for that.
Or if you do not eat meat on Friday's for lent,
also another great choice :) 

Nasoya sent me some tofu to try out,
and I liked it!
Not only is it good for you,
but it is all natural but it is also organic!
I've never heard of them before I tried their food,
but now I am a fan.

You can read a little more about them here

Want to try it out for yourself?
Leave a blog post comment saying what you like about tofu,
or why you want to try it out,
and you'll be entered to win some free tofu!

Want a second chance to win?
Tweet about the giveaway and leave a comment that you did! 

Hot and Sour Soup
    5 oz tofu, cut into small squares
    4 cups fat free low sodium chicken broth
    8 oz can sliced bamboo shoots, drained and slightly chopped up
    1 carrott julienned, (I used frozen carrots I had from last fall) 
    8 oz can water chestnuts, drained and slightly chopped up
    3 tbsp quick cooking tapoica
    6 oz can sliced mushrooms, drained
    1 tbsp vinegar
    1 tbsp lt soy sauce
    1 tsp sugar
    1/4 tsp black pepper
    1/2 to 1 tsp tobasco sauce (depending on how hot you want it)
    1 egg beaten


Combine all ingredients except tofu, and egg in slow cooker.
Cok on low 8 hours or on high 3-4.
Add tofu cover and cook 45-60 more min.
Pour egg into soup in a thin stream while stirring soup.

Makes 4-6 servings

1 comment:

  1. This sounds like a great recipe. I do try to eat vegan, so I would use vegetable broth...Thanks for the recipe. I just saw this through Facebook. I learned to love tofu, since I went veggie 20 years ago and I have to say it is a great protein source and tastes like whatever you put it with. Nasoya is the best. (from one WI person to another)


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