Hot and sour soup~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried mushrooms |
| 1 | cup | Warm water |
| 3 | cups | Vegetable stock (see *) |
| 1 | tablespoon | Dry sherry |
| ½ | cup | Sliced bamboo shoots ** OR |
| ½ | cup | Water chestnuts -- sliced |
| 4 | ounces | Tofu -- diced |
| ½ | cup | Frozen peas -- thawed |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| ½ | teaspoon | White pepper 1/2to 3/4 t. |
| 1 | teaspoon | Seasame oil |
| 1 | each | Egg -- lightly beaten |
| 2 | eaches | Green onions *** |
| Salt (to taste) | ||
Directions
* See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces. *** (including tops) Cut into 1-inch diagonal slices.
Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the ¼ cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat.
Add pepper and seasame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-½ cup servings.
Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories.
From Sunset Menus & Recipes for Vegetarian Cooking. Published by Lane Publishing Co. Menlo Park, Ca. Recipe By : Sunset Menus & Recipes for Vegetarian Cooking From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes