Name: Tofu Hot Pot with Shoyo And Somen Noodles
Ingredients: 750 ml Claer vegetable stock; (25fl oz); 100 ml Shoyu; (3 1/2fl oz); 1 tb Hoi sin sauce; 1 ts Grated ginger; 115 g Dried somen noodles; (4 1/4oz); 4 Spring onions; halved; 1 Red chilli; deseeded and sliced; 1 Lemon; juice of; 1 Green chilli; deseeded and sliced; 150 g Shiitake mushrooms; sliced (5oz); 3 tb Pickled carrots; leeks and peppers; Freshly milled black pepper; 2 Egg whites; 2 tb Cornflour; sifted; Salt and freshly milled black pepper; Vegetable oil for deep-frying; 225 g Tofu; cut into 2.5cm; ; cubes (8oz); Few leaves fresh coriander or flat leaf; ; parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs		Food3, Ood9	4	servings

INGREDIENTS

750	ml	Claer vegetable stock; (25fl oz)
100	ml	Shoyu; (3 1/2fl oz)
1	tb	Hoi sin sauce
1	ts	Grated ginger
115	g	Dried somen noodles; (4 1/4oz)
4		Spring onions; halved
1		Red chilli; deseeded and sliced
1		Lemon; juice of
1		Green chilli; deseeded and sliced
150	g	Shiitake mushrooms; sliced (5oz)
3	tb	Pickled carrots; leeks and peppers
		Freshly milled black pepper
2		Egg whites
2	tb	Cornflour; sifted
		Salt and freshly milled black pepper
		Vegetable oil for deep-frying
225	g	Tofu; cut into 2.5cm
		; cubes (8oz)
		Few leaves fresh coriander or flat leaf
		; parsley

INSTRUCTIONS

FOR THE TOFU
Bring the vegetable stock to the boil and add the Shoyu, hoi sin sauce and
ginger. Then add the noodlesand boil for 4-6 minutes until the noodles are
reconstituted.
Add the spring onions, chillies, mushrooms, the pickled vegetables and some
pickling juice. Simmer for 3-4 minutes, then season with black pepper.
Taste the mixture at this point, if the shoyu that you are using comes
through a little too salty, add 100ml red wine to knock it back. Remove
from the heat, cover to keep warm and set aside.
For the tempura, beat the egg whites until semi-stiff and fold in the lemon
juice. Whisk in the cornflour and add a little water until the batter is
thickened to coating consistency. Season. Heat some vegetable oil in a pan
or deep fat fryer to 175&deg;C/330&deg;F. Dip each of the tofu pieces into the
batter, then drop them gently into the hot oil and cook for 1-2 minutes
until golden. Remove and drain. Ladle the hot pot into four large, flat
'soup style' serving bowls. Add the tofu and coriander or parsley leaves
and serve.
Converted by MC_Buster.
Per serving: 170 Calories (kcal); 3g Total Fat; (13% calories from fat);
10g Protein; 32g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges:
2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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