Notwithstanding what has been said, many Christians remain functional deists. They don’t deny that God exists or that there is a spiritual realm in which angels and demons are active. They simply live as if neither God nor spiritual beings of either sort have any genuine, influential, interaction with them. God isn’t dead, but He might as well be. Angels and demons might exist, but what does that have to do with my life?

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Eggs	Asian	Soup, Asian, Tofu, Mushrooms	6	Servings

INGREDIENTS

8	c	Lowfat chicken broth OR vegetable broth
1	oz	Bean sprouts; rinsed
1	oz	Bamboo shoots; rinsed and julienned
1		Stalk bok choy; diagonally sliced (altertive: celery and napa cabbage leaves)
3	oz	Chinese pea pods; rinsed and strings pulled
6		Dried Chinese mushrooms; soaked in boiling water, rinsed and drained and julienned
1	tb	Hoisin sauce
1	tb	Tamari soy; or more to taste
1	tb	Kung pao sauce; or more to taste
		Leftover soba noodle; optional
10	oz	Firm tofu; or as packaged drained and sliced, *see instructions
2	tb	Potato starch; dissolved in
4	tb	Water
1/4	c	Egg substitute; beaten with
1/8	ts	Light sesame oil
		Cilantro leaves; coarsely chopped
1	ds	Dark sesame oil; for aroma
3	tb	Rice wine vinegar
		Hot pepper sauce; optional

INSTRUCTIONS

Rinse the pea pods and trim, pulling strings if necessary; leave them
whole. If bok choy is not available, use a combination of celery and napa
cabbage leaves; slice on the bias into bite-sized pieces.
Slice the tofo (bean Curd) cakes into 1/4-inch thick pieces, then carefully
slice again into strips 1 by 1/4-inch (julienned).
Place the broth in a large soup pan; add the bean sprouts, then bamboo
shoots, bok choy, pea pods, and mushrooms. Slowly bring to a gentle boil.
Add the sauces: hoisin, soy and kung pao. Let simmer for 2 to 3 minutes or
until bok choy is wilted and the sprouts have lost their bitter bite. Add a
little cooked soba noodle, if using.
Add the bean curd slivers. And as soon as the soup returns to a boil,
slowly stir in the well-stirred dissolved potato starch. Slowly bring to a
boil again.
Slowly pour in the beaten egg through the gap of a pair of chopsticks or
along the back of a fork, moving the chopsticks or fork in a circular
motion to shirr the egg. Remove at once from heat and cover for 30 seconds
to allow egg to set and the soup will also clear somewhat.
Remove from heat. Add the coriander leaves. Stir gently to mix. Season with
vinegar. Then adjust the sauces: soy, hoisin, or kung pao, to taste. Offer
pepper oil at the table for those who want it hotter.
By KitPATh <phannema@wizard.ucr.edu>
Notes: Recipe was revised for bottled sauces. Quantities are approximate;
to taste and to what is on hand. The technique and the use of potato starch
are ideas from CHINESE COOKING by Yan Kit Martin. Have ingredients prepared
and assembled. This is a variation of an egg drop soup. The boil is also
gentle and steady; never allow the broth to roil.
Recipe by: Hanneman*
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 20,
1998

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