| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Soups |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried mushrooms |
| 1 |
c |
Warm water |
| 3 |
c |
Vegetable stock (see *) |
| 1 |
tb |
Dry sherry |
| 1/2 |
c |
Sliced bamboo shoots ** |
| 4 |
oz |
Tofu, diced |
| 1/2 |
c |
Frozen peas, thawed |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 1/2 |
ts |
White pepper 1/2to 3/4 t. |
| 1 |
ts |
Seasame oil |
| 1 |
|
Egg, lightly beaten |
| 2 |
|
Green onions *** |
|
|
Salt (to taste) |
INSTRUCTIONS
* See vegetable stock recipe or use Vegetarian- style instant bouillon.
For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon
vegetable-flavored granules or 1 cube vegetable stock base in 1 cup
boiling water.
** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts.
*** (including tops) Cut into 1-inch diagonal slices.
Cover mushrooms with water and let stand for 30 minutes. Remove
mushrooms; cut off and discard stems. Thinly slice mushrooms and set
aside. Measure soaking water (discard any sandy portion at the bottom)
and add enough stock to make a total of 4 cupcs liquid. Place in a
2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to
a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu,
peas, white vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the 1/4 cup water. Add to
soup and cook, stirring, until slightly thickened. Turn off heat. Add
pepper and seasameoil. Stirring continuously, slowly pour egg into soup.
Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.
Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams
cholesterol, 95 calories.
From: Sunset Menus & Recipes for Vegetarian Cooking
From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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