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