| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | New, Vegtime6 | 6 | servings | |
INGREDIENTS
| 5 | Dried wood ear mushrooms | |
| 5 | Dried shiitake mushrooms | |
| 2 | tb | Soy sauce |
| 1/2 | md | Jicama; julienned (1 cup) |
| 2 | md | Carrots; julienned |
| (about 1cup) | ||
| 1 | md | Onion; thinly sliced |
| (about 1 cup) | ||
| 5 | oz | Firm silken tofu |
| Drained and julienned | ||
| 1 | tb | Malt vinegar |
| 1/2 | ts | Szechuan hot and spicy sauce |
| 1/2 | ts | Salt |
| 2 | tb | Cornstarch dissolved in 1/2 cup water |
INSTRUCTIONS
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 1/2 cup hot water for 20 minutes. Remove mushrooms from soaking water; reserve liquid. Chop mushrooms; set aside. In large saucepan, bring 1/4 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@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 58 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”