Peking hot and sour soup

Yield: 1 Servings

Measure Ingredient
2 teaspoons Corn starch
2 tablespoons Cider vinegar
1 can Vegetable broth with 1 1/2 cup water
1 tablespoon Low sodium soy sauce
½ cup Water
½ teaspoon Sea salt
¼ cup Dried wood ears (black mushroom)
¼ cup Dried golden needles (dried lily flowers)
¼ cup Tofu; cubed (about 1/2 small cake)
¼ teaspoon White ground pepper
1 tablespoon Scallions; minced (for garnishing)

Eat More Weigh Less (tm) Cookbook Terry Shintani pg. 185 - 1995 edition Boil water and soak wood ears and golden needles separately for about 15 minutes.

Break off hard pieces from wood ears and hard stems from golden needles, if any. Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces. Wash and drain.

Mix the corn starch with ½ cup cold water. Stir until smooth. Mix vinegar and pepper. Mix vegetable broth and water. Add salt and soy sauce. Bring to a boil and add wood ears and golden needles. Boil 1 minute. Add tofu.

As soup boils, stir in the well-stirred corn starch mixture until it thickens.

Serve in bowl with vinegar and pepper. Garnish with scallions. Serve hot.

Makes 4-6 portions.

1 portion: Cal 46.9, Fat 1.2g, Protein 30%, Carbo 48%, CFF 21%.

Posted to Digest eat-lf.v097.n230 by "Natalie Frankel" <Natalie.Frankel@...> on Sep 13, 1997

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