| 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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