Yield: 4 servings
|750 millilitres||Claer vegetable stock; (25fl oz)|
|100 millilitres||Shoyu; (3 1/2fl oz)|
|1 tablespoon||Hoi sin sauce|
|1 teaspoon||Grated ginger|
|115 grams||Dried somen noodles; (4 1/4oz)|
|4 \N||Spring onions; halved|
|1 \N||Red chilli; deseeded and sliced|
|1 \N||Lemon; juice of|
|1 \N||Green chilli; deseeded and sliced|
|150 grams||Shiitake mushrooms; sliced (5oz)|
|3 tablespoons||Pickled carrots; leeks and peppers|
|\N \N||Freshly milled black pepper|
|2 \N||Egg whites|
|2 tablespoons||Cornflour; sifted|
|\N \N||Salt and freshly milled black pepper|
|\N \N||Vegetable oil for deep-frying|
|225 grams||Tofu; cut into 2.5cm|
|\N \N||; cubes (8oz)|
|\N \N||Few leaves fresh coriander or flat leaf|
|\N \N||; parsley|
FOR THE TOFU
Bring the vegetable stock to the boil and add the Shoyu, hoi sin sauce and ginger. Then add the noodlesand boil for 4-6 minutes until the noodles are reconstituted.
Add the spring onions, chillies, mushrooms, the pickled vegetables and some pickling juice. Simmer for 3-4 minutes, then season with black pepper.
Taste the mixture at this point, if the shoyu that you are using comes through a little too salty, add 100ml red wine to knock it back. Remove from the heat, cover to keep warm and set aside.
For the tempura, beat the egg whites until semi-stiff and fold in the lemon juice. Whisk in the cornflour and add a little water until the batter is thickened to coating consistency. Season. Heat some vegetable oil in a pan or deep fat fryer to 175øC/330øF. Dip each of the tofu pieces into the batter, then drop them gently into the hot oil and cook for 1-2 minutes until golden. Remove and drain. Ladle the hot pot into four large, flat 'soup style' serving bowls. Add the tofu and coriander or parsley leaves and serve.
Converted by MC_Buster.
Per serving: 170 Calories (kcal); 3g Total Fat; (13% calories from fat); 10g Protein; 32g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.