Hot And Sour Pumpkin Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 each: Fresh pumkin, 6-10 lbs
1/2 lbs: Firm tofu, cut in 1/2"
3/4: " stem,
-cubes,
1 tsp: Salt,
2: Green onions, chopped
1/4 tsp: Black pepper,
1 tbsp: Cornstarch mixed with 1,
1 tbsp: Vegetable oil,
-tbs water,
6 cup: Chicken stock, divided
1: Egg, beaten
4 large: Fresh shiitake mushrooms,
1 1/2 tbsp: Light soy sauce,
-julienned,
2 tbsp: Red wine vinegar,
1: Whole chicken breast,
1/2 tsp: Black pepper,
-boned, skinned, julienned
1 tsp: Sesame Oil,
3: Fresh oyster mushrooms,
1/2 tsp: Crushed chillies,
-destemmed, julienned
2 tbsp: Minced fresh coriander,
1: Chayote squash, halved, 1
-, cilantro
-pitted, peeled ,julienned
Directions:
Oven Temp: 375oF
Instructions:
Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and
fibres, discarding fibres, reserving seeds if desired. Rub inside of
pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in
baking pan; pour 1/2 cup of chicken stock inside; replace lid. Bake
1 to 1 1/2 hours until flesh is tender but shell is still intact.
Heat remaining chicken stock to boiling; add shitake, chicken breast
and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green
onions and cornstarch mixture; cook and stir 5 minutes. Turn off
heat. Pour egg slowly into soup, stirring gently to break egg into
ribbons; add remaining ingredients.
Carefully transfer pumpkin to a heated serving platter. Remove lid;
pour soup into pumpkin. Serve soup, scrapping some of interior
pumpkin flesh carefully into each serving.
Source/Author: Appeal Magazine / typo Bob Shiells
Nutrition: per: Serving
Calories: 240 Total Fat (g): 8.2
Protein (g): 21.5 Saturated Fat (g):
Sodium (g): Cholesterol (mg):
: Carbohyrates (g): 20.1
Notes:
Soup may also be made in the usual way served in bowls, without the
pumpkin.
From: Bob Shiells Date: 09-22-94
Source from luhu.jp
Instructions:
Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and
fibres, discarding fibres, reserving seeds if desired. Rub inside of
pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in
baking pan; pour 1/2 cup of chicken stock inside; replace lid. Bake
1 to 1 1/2 hours until flesh is tender but shell is still intact.
Heat remaining chicken stock to boiling; add shitake, chicken breast
and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green
onions and cornstarch mixture; cook and stir 5 minutes. Turn off
heat. Pour egg slowly into soup, stirring gently to break egg into
ribbons; add remaining ingredients.
Carefully transfer pumpkin to a heated serving platter. Remove lid;
pour soup into pumpkin. Serve soup, scrapping some of interior
pumpkin flesh carefully into each serving.
Source/Author: Appeal Magazine / typo Bob Shiells
Nutrition: per: Serving
Calories: 240 Total Fat (g): 8.2
Protein (g): 21.5 Saturated Fat (g):
Sodium (g): Cholesterol (mg):
: Carbohyrates (g): 20.1
Notes:
Soup may also be made in the usual way served in bowls, without the
pumpkin.
From: Bob Shiells Date: 09-22-94
Source from luhu.jp