Name: Easy Hot and Sour Soup with Tofu And Asparagus
Ingredients: 12 oz Fresh, firm tofu; rinse/dry; 6 md Asparagus stalks; trimmed; 4 c Chicken broth; 1 ts Sugar; 3 tb Cider vinegar; 1 tb Soy sauce; 1/4 ts Freshly ground black pepper; 3 ds Tabasco sauce

Wisdom and power are the ground of the respect we give to men; they being both infinite in God, are the foundation of a solemn honor to be returned to Him by His creatures. If a man make a curious engine, we honor him for his skill; if another vanquish a vigorous enemy, we admire him for his strength; and shall not the efficacy of God's power in creation, government, redemption, inflame us with a sense of the honor of His name and perfections! We admire those princes that have vast empires, numerous armies, that have a power to conquer their enemies, and preserve their own people in peace; how much more ground have we to pay a mighty reverence to God, who, without trouble and weariness, made and manages this vast empire of the world by a word and beck! What sensible thoughts have we of the noise of thunder, the power of the sun, the storms of the sea! These things, that have no understanding, have struck men with such a reverence that many have adored them as gods. What reverence and adoration does this mighty power, joined with an infinite wisdom in God, demand at our hands.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups/stews, Asparagus, Tofu	1	Servings

INGREDIENTS

12	oz	Fresh, firm tofu; rinse/dry
6	md	Asparagus stalks; trimmed
4	c	Chicken broth
1	ts	Sugar
3	tb	Cider vinegar
1	tb	Soy sauce
1/4	ts	Freshly ground black pepper
3	ds	Tabasco sauce

INSTRUCTIONS

Cut the tofu in 1/2-inch squares.  Peel the asparagus stems if they are
tough or gritty; cut asparagus in 1/8-inch slices, on a steep diagonal.
Put all the ingredients except the asparagus in a large saucepan; cover
the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10
minutes. Add the asparagus and cook for 1 minute more.
Serve hot or refrigerate until needed and then reheat. This recipe
yields about 5 cups of soup.
Comments:  This is a light, porkless version of the traditionally hearty
hot and sour soup.  May be made ahead and reheated just before serving.
Recipe Source: CHICKEN DINNERS by Lorraine Bodger (c)
1991.
Harmony Books, a division of Crown Publishers, Inc., New York - 176
pages - $19.00.
As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.
Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service ID #
JPMD44A}  on 12-12-1995.
Re-formatted for Meal-Master by:  Nancy Filbert {*Prodigy Service ID#
LRCE87A} January, 1996.
Posted to MM-Recipes Digest V4 #281 by "John Weber" <hdbrer@ibm.net> on Oct
25, 97

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