Soups recipes

Hot And Sour Soup

Course : Soups
Serves: 1

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Ingredients:

1/3 cup vegetarian -- up to 1/2

1/3 cup chicken stock powder

1 quart water

10 slices fresh ginger

1/2 cup slivered seitan

2 ounces tofu -- cubed, up to 3

1/2 cup carrots -- julienne

1/2 cup napa cabbage -- julienne

1/2 cup dried black mushroom slices soaked and drained

1/2 cup sliced dried lily flower buds -- soaked and drained

1/2 cup frozen baby peas -- rinsed and thawed

4 medium scallions -- whites thin sliced -- greens cut on thin diagonals -- 2kept separate

2 teaspoon rice vinegar (unseasoned)

1 tablespoon mirin

2 teaspoon tamari

1/2 teaspoon fresh black pepper

1 1/2 teaspoon arrowroot

1/8 teaspoon crushed red pepper

Preparation / Directions:

PROCEDURE. Cut and prepare all of the fresh and dreid veggies, tofu and seitan. After the black musrooms and lily flowers have been soaked and drained, cut them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN GROCERY STORE **. Simmer the first 3 ingredients for one minute and then remove the ginger. Combine the last 6 ingredients in a bowl and mix. Add the carrots, chinese cabbage and black musrooms to the stock and simmer for 2 minutes. Add everything else except the scallion greens and baby peas and simmer another 2 minutes. Be sure to recirculate the lat 6 ingredients in the bowl to recirculate the arrowroot before adding to the soup. Add baby peas, adjust the seasongings and serve very hot in bowls. Garnish with scallion greens.

Nutritional Information:

256 Calories (kcal); 5g Total Fat; (15% calories from fat); 10g Protein; 48g Carbohydrate; 0mg Cholesterol; 96mg Sodium

Hot And Sour Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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