Yield: 2 Gallons
| Measure | Ingredient |
|---|---|
| 1 gallon | Chicken broth, lo salt, divided |
| 4 pounds | Chopped celery |
| ¾ cup | Rice wine vinegar |
| ¾ cup | Low sodium soy sauce |
| ½ cup | Cornstarch |
| ⅓ cup | Fresh minced ginger |
| 1 teaspoon | Red pepper flakes |
| 2 pounds | Sunchokes |
| 2 pounds | Jimaca |
| 2 pounds | Tofu, drained and diced |
| 3 cups | Sliced scallions |
| 1 cup | Water |
| 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