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CATEGORY CUISINE TAG YIELD
Grains, Eggs 4 Portions

INGREDIENTS

1 1/4 c Raw brown rice, cooked
1 c Sliced mushrooms
About 3 ounces tofu, grated
1/2 c Sliced water chestnuts
4 c Vegie stock
1 T Tamari, soy sauce
2 T White vinegar
1 t Salt
1/4 t Pepper
2 T Cornstarch mixed with 3
Tablespoons cold stock
1 Egg, use equivilent of egg
substitute or OMIT
1 Green onion chopped or
several chives

INSTRUCTIONS

(from Recipes For A Small Planet by Ellen Ewald  Note by author: If you
prefer a soupier soup, serve the grain on the  side with fresh steamed
vegetables.  1, To grate the tofu, use the coarse side of a cheese
grater; grate  the tofu as you would grate cheese.  2, Bring the stock,
soy sauce, and vinegar to a boil; stir in the  tofu, mushrooms, water
chestnuts, salt and pepper.  3. Bring to a second boil; then pour in
the cornstarch mixture. Stir  until the soup thickens slightly.  4.
Simmer the soup as you slowly pour in the egg substitute, stirring
contantly for egg drops.  5. To serve: dish up some of the grain into
the soup bowls, pour a  serving of soup over the grain, sprinkle with
scallons; and you're  ready to serve. Enjoy!  1 portion equals approx.
l7 grams of usable protein which is 15% to  19% of dailyprotein need.
Posted to fatfree digest V98 #009 by BHATPHOACC <BHATPHOACC@aol.com>
on Jan 8, 1998

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 347
Calories From Fat: 72
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 845.5mg
Potassium: 277.4mg
Carbohydrates: 59.1g
Fiber: 5g
Sugar: 1.5g
Protein: 16.5g


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