| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
4 |
Portions |
INGREDIENTS
| 1 1/4 |
c |
Raw brown rice; cooked |
| 1 |
c |
Sliced mushrooms |
|
|
About 3 ounces tofu; grated |
| 1/2 |
c |
Sliced water chestnuts |
| 4 |
c |
Vegie stock |
| 1 |
tb |
Tamari; (soy sauce) |
| 2 |
tb |
White vinegar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Cornstarch mixed with 3 Tablespoons cold stock |
| 1 |
|
Egg; (use equivilent of egg substitute or OMIT |
| 1 |
|
Green onion chopped or several chives |
INSTRUCTIONS
(from Recipes For A Small Planet by Ellen Ewald
Note by author: If you prefer a soupier soup, serve the grain on the side
with fresh steamed vegetables.
1, To grate the tofu, use the coarse side of a cheese grater; grate the
tofu as you would grate cheese.
2, Bring the stock, soy sauce, and vinegar to a boil; stir in the tofu,
mushrooms, water chestnuts, salt and pepper.
3. Bring to a second boil; then pour in the cornstarch mixture. Stir until
the soup thickens slightly.
4. Simmer the soup as you slowly pour in the egg substitute, stirring
contantly for egg drops.
5. To serve: dish up some of the grain into the soup bowls, pour a serving
of soup over the grain, sprinkle with scallons; and you're ready to serve.
Enjoy!
1 portion equals approx. l7 grams of usable protein which is 15% to 19% of
dailyprotein need.
Posted to fatfree digest V98 #009 by BHATPHOACC <BHATPHOACC@aol.com> on Jan
8, 1998
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