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1995-09-27
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From: "Dottie Marron (dmarron@cwsl.edu)" <djm@cwsl.edu>
Newsgroups: rec.food.recipes
Subject: Hot and Sour Soup with Tofu
Date: 23 Mar 1995 22:23:21 -0700
Organization: cwsl.edu
Message-ID: <Pine.PCN.3.91.950322081648.5591C-100000@[204.94.57.111]>
This is from a recent issue of Cooking Light Magazine
Dragon's Breath Soup
1/2 oz. dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
1/2 tsp. chili oil
1 cup fresh bean sprouts
1/2 cup sliced green onions
1/2 tsp bottled minced fresh garlic
3 Tbls. white wine vinegar
1 Tbls. low-sodium soy sauce
1/8 tsp. white pepper
2 (10 1/2 oz.) cans low-salt chicken broth
1/2 (10.5 oz.) package firm tofu, drained and cubed
2 Tbls. cornstarch
2 Tbls. water
1 egg white, lightly beaten
Place mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes;
let stand 15 minutes. Drain mushrooms; discard stems. Coarsly chop
mushroom caps; set aside.
Coat a large saucepan with cooking spray; add oil, and place over
medium-high heat until hot. Add bean sprouts, green onions, and garlic;
saute 3 minutes or until tender. Add chopped mushroom caps, vinegar and
next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes.
Combine cornstarch and 2 tablespoons water, stirring with a wire whisk
until blended; add to soup stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Remove from heat; slowly drizzle egg
white into soup, stirring constantly with handle of a wooden spoon.
Yield: 4 cups.