Hot And Sour Soup~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried mushrooms,
1 tbsp: Soy sauce,
1 cup: Warm water,
2 tbsp: Cornstarch,
3 cup: Vegetable stock, see *
1/4 cup: Water,
1 tbsp: Dry sherry,
1/2 tsp: White pepper 1/2to 3/4 t.,
1/2 cup: Sliced bamboo shoots ** OR,
1 tsp: Seasame oil,
1/2 cup: Water chestnuts, sliced
1 each: Egg, lightly beaten
4 ounce: Tofu, diced
2 each: Green onions ***,
1/2 cup: Frozen peas, thawed
Salt, to taste
2 tbsp: White wine vinegar,
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. ***
(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 cups 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 seasame oil. 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. Published by Lane
Publishing Co. Menlo Park, Ca.
Recipe By : Sunset Menus & Recipes for Vegetarian Cooking
From: Marjorie Scofield Date: 05-11-95 (160) Fido:
Recipes
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. ***
(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 cups 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 seasame oil. 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. Published by Lane
Publishing Co. Menlo Park, Ca.
Recipe By : Sunset Menus & Recipes for Vegetarian Cooking
From: Marjorie Scofield Date: 05-11-95 (160) Fido:
Recipes
Source from luhu.jp