Easy hot and sour soup with tofu and asparagus

1 Servings

Ingredients

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

Directions

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

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