INGREDIENTS

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 <phannema@wizard.ucr.edu>
on Apr  14, 1998

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”