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

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