| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
New, Vegtime6 |
6 |
servings |
INGREDIENTS
| 5 |
|
Dried wood ear mushrooms |
| 5 |
|
Dried shiitake mushrooms |
| 2 |
tb |
Soy sauce |
| 1/2 |
md |
Jicama; julienned (1 cup) |
| 2 |
md |
Carrots; julienned |
|
|
(about 1cup) |
| 1 |
md |
Onion; thinly sliced |
|
|
(about 1 cup) |
| 5 |
oz |
Firm silken tofu |
|
|
Drained and julienned |
| 1 |
tb |
Malt vinegar |
| 1/2 |
ts |
Szechuan hot and spicy sauce |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cornstarch dissolved in 1/2 cup water |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
The delicate flavor of this soup makes it an excellent choice for the first
course of an Asian-inspired meal.
Soak dried mushrooms in 1/2 cup hot water for 20 minutes. Remove mushrooms
from soaking water; reserve liquid. Chop mushrooms; set aside.
In large saucepan, bring 1/4 cup water and soy sauce to a boil. Add jicama,
carrots and onion. Reduce heat, cover and simmer until tender, about 8
minutes. Add mushrooms with reserved liquid, tofu, 5 cups water, vinegar,
Szechuan sauce and salt. Bring to a simmer, add dissolved cornstarch and
simmer, stirring, until thickened.
PER CUP: 64 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 12G CARB.; 0 CHOL.;
563MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 58
Converted by MM_Buster v2.0l.
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