|1 gallon||Chicken broth, lo salt, divided|
|4 pounds||Chopped celery|
|¾ cup||Rice wine vinegar|
|¾ cup||Low sodium soy sauce|
|⅓ cup||Fresh minced ginger|
|1 teaspoon||Red pepper flakes|
|2 pounds||Tofu, drained and diced|
|3 cups||Sliced scallions|
|1 cup||Egg substitute (optional)|
|2 tablespoons||Sesame oil (optional)|
FROM: GEORGE HARRIS
CYBEREALM BBS 315-786-1120
1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam for 3-4 minutes.
2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14 min.
3. Add tofu, sunchokes, jimaca and scallions and bring to a boil.
Combine cornstarch and water and mix to create a paste. Whisk mixture into boiling soup and cook until thickened, and remove from heat.
Whisk in egg substitute and sesame oil if desired.
Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
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