| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soups | 2 | Gallons | |
INGREDIENTS
| 1 | gl | 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 | t | 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 | T | Sesame oil, optional |
INSTRUCTIONS
In a large soup pot, heat 2 cups of broth. Add celery, cover and steam for 3-4 minutes. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14 min. 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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