Tofu Hot-and-Sour Soup

Sorce	Post_Scriptum
Caloric	:1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 780 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 10 g Percent Daily Value*: Vitamin A 48 %; Vitamin C 6 %; Calcium 6 %;
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:6 servings 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 reduced-sodium chicken or vegetable broth 1/3 cup rice vinegar 1 tablespoon soy sauce 1 tablespoon dry sherry, 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 ounces) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips
Instructions	1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips. 2. Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.