Easy hot and sour soup with tofu and asparagus
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fresh, firm tofu; rinse/dry |
| 6 | mediums | Asparagus stalks; trimmed |
| 4 | cups | Chicken broth |
| 1 | teaspoon | Sugar |
| 3 | tablespoons | Cider vinegar |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | dashes | Tabasco sauce |
Cut the tofu in ½-inch squares. Peel the asparagus stems if they are tough or gritty; cut asparagus in ⅛-inch slices, on a steep diagonal.
Put all the ingredients except the asparagus in a large saucepan; cover the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the asparagus and cook for 1 minute more.
Serve hot or refrigerate until needed and then reheat. This recipe yields about 5 cups of soup.
Comments: This is a light, porkless version of the traditionally hearty hot and sour soup. May be made ahead and reheated just before serving.
Recipe Source: CHICKEN DINNERS by Lorraine Bodger (c) 1991.
Harmony Books, a division of Crown Publishers, Inc., New York - 176 pages - $19.00.
As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-12-1995.
Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996.
Posted to MM-Recipes Digest V4 #281 by "John Weber" <hdbrer@...> on Oct 25, 97