CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
|
Soups |
2 |
Gallons |
INGREDIENTS
1 |
ga |
Chicken broth, lo salt, divided |
4 |
lb |
Chopped celery |
3/4 |
c |
Rice wine vinegar |
3/4 |
c |
Low sodium soy sauce |
1/2 |
c |
Cornstarch |
1/3 |
c |
Fresh minced ginger |
1 |
ts |
Red pepper flakes |
2 |
lb |
Sunchokes |
2 |
lb |
Jimaca |
2 |
lb |
Tofu, drained and diced |
3 |
c |
Sliced scallions |
1 |
c |
Water |
1 |
c |
Egg substitute (optional) |
2 |
tb |
Sesame oil (optional) |
INSTRUCTIONS
FROM: GEORGE HARRIS
CYBEREALM BBS 315-786-1120
1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam
for 3-4 minutes.
2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger,
and red pepper. Bring to boil. Reduce heat and simmer 12-14 min.
3. Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine
cornstarch and water and mix to create a paste. Whisk mixture into boiling
soup and cook until thickened, and remove from heat. Whisk in egg
substitute and sesame oil if desired.
Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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