violetdry
09-30-2007, 09:38 PM
Delicious and Nutritious Soup. I hope you all will give this one a try! Not difficult, and can feed a lot!
Prep Time: 45 Minutes
12 oz package extra firm tofu
8 cups low sodium chicken broth (I'm a veggie so I use veggie broth instead)
2 teaspoons chile paste
1/4 cup soy sauce
2 cups chopped mushrooms
1/2 teaspoon black pepper
1/4 cup white vinegar
1/2 cup bamboo shoots, cut into julienne strips
1/2 cup sliced water chestnuts, diced
1/2 cup snow peas, chopped
3 tablespoons cornstarch
1/2 cup cold water
2 eggs, beaten
2 teaspoons sesame oil
5 green onions, thinly sliced
Remove tofu from package. Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture. After 15 minutes, dice tofu into 1/4 inch cubes. Set aside. Bring chicken broth to a boil. Add chile paste, soy sauce, and mushrooms and simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu, and simmer for 10 more minutes. Mix cornstarch with cold water until smooth, then stir into soup. Bring up to a simmer. Pour beaten eggs over the simmering surface in a very thin stream. Let stand for 15 secons, then stir in sesame oil and green onions. Taste and adjust seasonings if necessary.
Makes 6 servings.
Heats up great as leftovers!!
Give it a try! :yum:
Prep Time: 45 Minutes
12 oz package extra firm tofu
8 cups low sodium chicken broth (I'm a veggie so I use veggie broth instead)
2 teaspoons chile paste
1/4 cup soy sauce
2 cups chopped mushrooms
1/2 teaspoon black pepper
1/4 cup white vinegar
1/2 cup bamboo shoots, cut into julienne strips
1/2 cup sliced water chestnuts, diced
1/2 cup snow peas, chopped
3 tablespoons cornstarch
1/2 cup cold water
2 eggs, beaten
2 teaspoons sesame oil
5 green onions, thinly sliced
Remove tofu from package. Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture. After 15 minutes, dice tofu into 1/4 inch cubes. Set aside. Bring chicken broth to a boil. Add chile paste, soy sauce, and mushrooms and simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu, and simmer for 10 more minutes. Mix cornstarch with cold water until smooth, then stir into soup. Bring up to a simmer. Pour beaten eggs over the simmering surface in a very thin stream. Let stand for 15 secons, then stir in sesame oil and green onions. Taste and adjust seasonings if necessary.
Makes 6 servings.
Heats up great as leftovers!!
Give it a try! :yum: