Ultimate Vegetarian - Hot and Sour Vegetable Soup

[Guest guest]

* Exported from MasterCook *

 

Hot and Sour Vegetable Soup

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons sesame oil

8 scallions -- sliced

1 cup carrots -- finely shredded

1 1-inch piece fresh ginger -- finely shredded

1 garlic clove -- crushed

3 1/2 cups Dark Vegetable Stock

4 dried Chinese black mushrooms

1 bok choy -- shredded

4 tablespoons ketjap manis (Indonesian soy sauce)

2 tablespoons white wine vinegar

1 teaspoon superfine sugar

1 teaspoon chili oil

1 tablespoon cornstarch -- mixed to a paste with 2 tablespoons water

1 egg -- lightly beaten

2 ounces firm tofu -- cut unto 1/4 " cubes

 

Heat the sesame oil in a large pan over high heat until hot, then add half the

scallions, the carrots, ginger, and garlic. Reduce the heat to medium and cook,

stirring, for 5 minutes. Add the stock and bring to a boil. Add the dried

black Chinese mushrooms and simmer for 10 minutes, then add the bok choy.

 

In a bowl, combine the ketjap manis with the vinegar, sugar, chili oil, and

cornstarch paste. Mix together to form a paste.

 

Add the mixture to the soup, stir it, and bring to a boil. Boil for 1 minute.

Gradually add the beaten egg to the soup, stirring gently so that it forms thin

strands. Add the tofu, scatter the remaining scallions on top, and serve hot.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 127 Calories (kcal); 9g Total Fat; (59% calories from fat); 4g

Protein; 10g Carbohydrate; 47mg Cholesterol; 44mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0