| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Health, Soups | 6 | Servings |
INGREDIENTS
| 6 | Dried Chinese mushrooms OR | |
| 1-ounce | ||
| 8 | c | Water |
| 4 | Vegetable bouillon cubes | |
| 6 | Green onions, sliced whites | |
| and greens separated | ||
| 1 | lb | Tofu, slivered |
| 2 | T | Dry sherry OR Chinese rice |
| wine | ||
| 1/4 | c | Cider vinegar OR Chinese |
| rice wine vinegar or | ||
| more | ||
| to taste | ||
| 2 | T | Tamari, or more to taste |
| 2 | T | Cornstarch OR arrowroot |
| 1/4 | c | Cold water |
| 2 | Eggs, beaten opt | |
| 1/4 | c | Carrot, cut into 2-inch |
| matchsticks | ||
| 1/4 | c | Bok choy or celery, cut into |
| 2-inch matchsticks | ||
| 1/4 | t | Freshly ground black pepper |
| OR cayenne or more to | ||
| taste OR chili pepper to | ||
| taste |
INSTRUCTIONS
Before you begin cutting the vegetables, place the mushrooms in a small bowl. Bring 2 cups of the water to a boil and pour over mushrooms. Cover and let stand 15 minutes. Meanwhile, prepare the other vegetables. Place the remaining 6 cups water and the bouillon cubes in a large saucepan. Drain the mushrooms in a strainer over a bowl and add their liquid to the souppot. Bring to a simmer. Cut the mushrooms in slivers and add them to the stock, along with white part of the green onions. Simmer 5 minutes and add the tofu. Simmer 5 minutes and stir in the sherry, vinegar, and tamari. Dissolve the cornstarch or arrowroot in the 1/4 cup cold water. Stir into the soup and bring to a gentle boil. Drizzle the beaten eggs into the boiling soup, stirring with a fork or chopstick so that the egg forms shreds. When the soup becomes clear and slightly thickened, remove frorn the heat. Stir in the pepper (be generous) and adjust vinegar and tamari. Distribute the carrots, bok choy or celery, and the green onion tops bowls and ladle in the soup. Serve at once, passing additional pepper and vinegar so people can adjust hot and sour to taste. REF Recipe from FAST VEGETARIAN FEASTS (Revised) by Martha Rose Shulman, 1986, Doubleday. Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <[email protected]> on Apr 14, 1998
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