| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Microwave |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Homemade chicken stock |
| 4 |
tb |
Dry sherry |
| 2 |
tb |
Soy sauce |
| 1 |
|
Block |
| 4 |
|
Mushrooms — thinly sliced |
| 1 |
|
Green onion — finely |
|
|
Chopped |
| 1/2 |
|
Carrot — shredded |
| 1/2 |
|
Lemon — thinly sliced |
|
|
Tofu — 5 cubes per serving |
INSTRUCTIONS
GARNISHES:
1. In a large saucepan bring chicken stock to a simmer. Stir in sherry and
soy sauce. Simmer several minutes.
2. Arrange your choice of garnishes in small bowls to pass at the table.
Ladle broth into soup bowls and serve. Microwave Version
1. Place chicken stock in a deep 2-quart casserole. Microwave, uncovered,
on 100% power until stock boils, about 5 to 7 minutes.
2. Stir in sherry and soy sauce. Microwave on 30% power 2 minutes.
3. Continue with step 2.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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