| 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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“Plan ahead — It wasn’t raining when Noah built the ark.”