Hot and Sour Soup

Ingredients:

1/2 c Dried mushrooms

1 c Warm water

3 c Vegetable stock (see *)

1 tb Dry sherry

1/2 c Sliced bamboo shoots **

4 oz Tofu, diced

1/2 c Frozen peas, thawed

2 tb White wine vinegar

1 tb Soy sauce

2 tb Cornstarch

1/4 c Water

1/2 ts White pepper 1/2to 3/4 t.

1 ts Seasame oil

1 Egg, lightly beaten

2 Green onions

***

Salt (to taste) * See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts.

***

(including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes.

Remove mushrooms; cut off and discard stems.

Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.

Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.

Bring to a boil, then reduce heat; cover and simmer for 15 minutes.

Add tofu, peas, white vinegar, and soy; heat for 3 minutes.

In a small bowl, stir together cornstarch and the 1/4 cup water.

Add to soup and cook, stirring, until slightly thickened.

Turn off heat. Add pepper and seasameoil.

Stirring continuously, slowly pour egg into soup.

Sprinkle with onion; add salt to taste.

Makes four 1-1/2 cup servings.

Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories.

From: Sunset Menus & Recipes for Vegetarian Cooking

Go to Soup and Stew Recipes »