In a medium soup pot on high heat, bring stock and water to a boil. Reduce heat and add the tamari, ginger, garlic, sugar, chili sauce, and mushrooms. Simmer for 8-10 minutes. Turn off heat; add the vinegar, tofu, and peas. Cover with lid and let sit for 3-5 minutes before serving.
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|Serving Size: 1 Serving (1701g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6875.2mg||237 %|
|Potassium 294.6mg||8 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 26g|
|Protein 4.1g||6 %|
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Calories per serving: 134
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