Hot & Sour Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried mushrooms,
1 cup: Warm water,
3 cup: Vegetable stock, see *
1 tbsp: Dry sherry,
1/2 cup: Sliced bamboo shoots **,
4 ounce: Tofu, diced
1/2 cup: Frozen peas, thawed
2 tbsp: White wine vinegar,
1 tbsp: Soy sauce,
2 tbsp: Cornstarch,
1/4 cup: Water,
1/2 tsp: White pepper 1/2to 3/4 t.,
1 tsp: Seasame oil,
1 each: Egg, lightly beaten
2 each: Green onions ***,
Salt, to taste
Directions:
* See vegetable stock recipe or use Vegetarian- style instant
bouillon. For each cup of vegetable stock specified in recipe,
dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable
stock base in 1 cup boiling water. ** Cut in matchstick pieces, or
1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch
diagonal slices. Cover mushrooms with water and let stand for 30
minutes. Remove mushrooms; cut off and discard stems. Thinly slice
mushrooms and set aside. Measure soaking water (discard any sandy
portion at the bottom) and add enough stock to make a total of 4
cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots,
and sliced mushrooms. Bring to a boil, then reduce heat; cover and
simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat
for 3 minutes. In a small bowl, stir together cornstarch and the 1/4
cup water. Add to soup and cook, stirring, until slightly thickened.
Turn off heat. Add pepper and seasameoil. Stirring continuously,
slowly pour egg into soup. Sprinkle with onion; add salt to taste.
Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams
carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset
Menus & Recipes for Vegetarian Cooking
Source from luhu.jp
bouillon. For each cup of vegetable stock specified in recipe,
dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable
stock base in 1 cup boiling water. ** Cut in matchstick pieces, or
1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch
diagonal slices. Cover mushrooms with water and let stand for 30
minutes. Remove mushrooms; cut off and discard stems. Thinly slice
mushrooms and set aside. Measure soaking water (discard any sandy
portion at the bottom) and add enough stock to make a total of 4
cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots,
and sliced mushrooms. Bring to a boil, then reduce heat; cover and
simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat
for 3 minutes. In a small bowl, stir together cornstarch and the 1/4
cup water. Add to soup and cook, stirring, until slightly thickened.
Turn off heat. Add pepper and seasameoil. Stirring continuously,
slowly pour egg into soup. Sprinkle with onion; add salt to taste.
Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams
carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset
Menus & Recipes for Vegetarian Cooking
Source from luhu.jp