CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Indian |
Fatfree, Indian, Stews |
4 |
Servings |
INGREDIENTS
4 |
c |
Vegetable broth |
2 |
T |
Soy sauce |
1/2 |
t |
Salt/omit if broth is salty |
1/4 |
t |
Hing |
1/2 |
t |
White pepper |
1/2 |
c |
Corn kernels |
1 |
c |
Chinese cabbage |
1/2 |
c |
Celery, chopped |
1/2 |
lb |
Diced tofu |
2 |
T |
Lemon juice |
2 |
T |
Cornstarch |
1/4 |
c |
Water |
INSTRUCTIONS
In 3 qt. saucepan combine veg. broth, soy sauce, and seasonings. Bring
to a boil and add vegs. Cover and simmer for 15 min. Add tofu and
lemon juice, an cook uncovered for 5 min. longer. Mix cornstarch and
1/4 c. water. Stir paste into soup, and continue to cook until soup
becomes slightly thicker, abt. 3 min. Serve hot. Posted to MM-Recipes
Digest V4 #008 From: Tonya <[email protected]> Date: Mon, 06 Jan 1997
14:32:03 -0800
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