| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Stews, Indian, Fatfree |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Vegetable broth |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt/omit if broth is salty |
| 1/4 |
ts |
Hing |
| 1/2 |
ts |
White pepper |
| 1/2 |
c |
Corn kernels |
| 1 |
c |
Chinese cabbage |
| 1/2 |
c |
Celery, chopped |
| 1/2 |
lb |
Diced tofu |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
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 <imbri@oz.net>
Date: Mon, 06 Jan 1997 14:32:03 -0800
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