George harris' hot & sour celery soup

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)


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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