Hot and tasty shiitake soup

6 servings

Ingredients

Quantity Ingredient
5 Dried wood ear mushrooms
5 Dried shiitake mushrooms
2 tablespoons Soy sauce
½ medium Jicama; julienned (1 cup)
2 mediums Carrots; julienned
(about 1cup)
1 medium Onion; thinly sliced
(about 1 cup)
5 ounces Firm silken tofu
Drained and julienned
1 tablespoon Malt vinegar
½ teaspoon Szechuan hot and spicy sauce
½ teaspoon Salt
2 tablespoons Cornstarch dissolved in 1/2 cup water

Directions

6 SERVINGS DAIRY-FREE

The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal.

Soak dried mushrooms in ½ cup hot water for 20 minutes. Remove mushrooms from soaking water; reserve liquid. Chop mushrooms; set aside.

In large saucepan, bring ¼ cup water and soy sauce to a boil. Add jicama, carrots and onion. Reduce heat, cover and simmer until tender, about 8 minutes. Add mushrooms with reserved liquid, tofu, 5 cups water, vinegar, Szechuan sauce and salt. Bring to a simmer, add dissolved cornstarch and simmer, stirring, until thickened.

PER CUP: 64 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 12G CARB.; 0 CHOL.; 563MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 58 Converted by MM_Buster v2.0l.

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