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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