Chinese Vegetable Soup/ Cold Chinese Mushrooms with Bean Thread Noodles

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* Exported from MasterCook *

 

Chinese Vegetable Soup

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :1:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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

1 medium onion -- chopped

8 large garlic cloves -- peeled and halved

2 ounces dried Chinese black mushrooms

4 thin slices fresh ginger -- or more to taste

7 cups water

1 1/2 teaspoons salt

12 fresh mushrooms -- cleaned and sliced

8 ounces waterchestnuts, canned -- thinly sliced

2 tablespoons soy sauce

6 stalks bok choy, stems and leaves separately

chopped

1/2 pound firm tofu -- cut in small cubes

1 cup fresh or frozen green peas

1/3 pound fresh snow peas

4 scallions (keep whites and greens

separate) -- minced

rice vinegar and sesame oil for drizzling

on top -- optional

 

Combine onion, garlic, black mushrooms, ginger, water, and salt in a soup pot or

Dutch oven. Bring to a boil, partially cover, and let simmer for about 45

minutes. Strain the broth and discard the solids (you may want to save the

mushrooms for use in a stir fry), then return the broth to the soup pot.

 

Add fresh mushrooms, waterchestnuts, soy sauce, bok choy stems and tofu. Bring

to a boil again, lower heat, and simmer partially covered, for 8 to 10 more

minutes.

 

Heat gently 10 to 15 minutes before serving time. When soup gets hot, add bok

choy leaves, pease, snow peas, and scallion whites. Following those additions,

simmer for just 5 minutes, then serve. Top each bowlful with finely minced

scallion greens and, if desired, a light drizzle or rice vinegar and/or sesame

oil.

 

Description:

" This is a simple and mild soup, comforting and filling. It tastes

especially good when the weather outside is cold. "

Cuisine:

" Chinese "

Copyright:

" 1988 "

Start to Finish Time:

" 1:00 "

 

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

 

Per Serving (excluding unknown items): 232 Calories; 4g Fat (12.5% calories from

fat); 14g Protein; 42g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1418mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 1/2 Fat.

 

NOTES : You can save on preparations time by getting the vegetables ready while

the broth simmers.

 

Except for the small amount of sesame oil, which you may or may not choose for

garnish, this soup is entirely free of added oil.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 183 0 3588 0 1337 0

 

 

* Exported from MasterCook *

 

Cold Chinese Mushrooms with Bean Thread Noodles

 

Recipe By :Molly Katzen

Serving Size : 6 Preparation Time :0:30

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1/4 pound dried Chinese black mushrooms

9 ounces bean thread noodles

3 tablespoons sesame oil

2 tablespoons fresh lemon juice

6 tablespoons rice vinegar

4 tablespoons apple juice concentrate -- or more to taste

2 tablespoons soy sauce

1 teaspoon salt -- to taste

greens -- for serving

1 scallion -- finely minced

sesame seeds

 

Soak the mushrooms is boiling water to cover for at least one hour. (Or use

mushrooms from Velvet Corn Soup.)

 

Cook the noodles in boiling water until just tender. Drain well, rinse in cold

running water, and drain again. Drizzle with a little sesame oil to keep the

noodles from sticking together.

 

After squeezing out all excess water from the soaked mushrooms, pull off the

tough stems and discard. Slice the mushrooms into very thin strips and set

aside.

 

In a medium-sized bowl, combine 2 tablespoons sesame oil, lemon juice, vinegar,

apple juice concentrate, soy sauce, and salt. Mix well.

 

Stir in mushrooms. Grind in the black pepper. Add the cooked noodles, and toss

gently until everything is well combined. Cover tightly and chill until

serving.

 

Serve on a bed of greens, with minced scallion and sesame seeds sprinkled

lightly over the top.

 

Description:

" This salad has some wonderful yet subtle textural contrasts. "

Cuisine:

" Chinese "

Copyright:

" 1988 "

Start to Finish Time:

" 3:00 "

 

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

 

Per Serving (excluding unknown items): 294 Calories; 7g Fat (21.8% calories from

fat); 7g Protein; 53g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1487mg

Sodium. Exchanges: 2 Grain(Starch); 3 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : Serve with Velvet Corn Soup.

 

NOTES : This salad has some wonderful yet subtle textural contrasts. The

Chinese mushrooms are soft and highly absorbent, soaking up the flavors of the

sesame oil, lemon juice, and soy sauce. The bean thread noodles (also know as

cellophane noodles) are tiny and thin, yet they have quite a bit of body to

them. A light sprinkling of sesame seeds on top gives just a touch of crunch.

 

Bean thread noodles are available in most Asian grocery stores. If you can't

find them, use thing rice noodles or plain vermicelli. You will need a total of

3 to 4 cups cooked noodles, and they can be made a day or two ahead if stored in

a container of water in the refrigerator.

 

The black mushrooms can be soaked ahead of time and stored in the refrigerator

for one or two days. If you make this recipe in conjunction with Velvet Corn

Soup there will be just the right amount of mushrooms left for this salad after

making the stock.

Nutr. Assoc. : 903130 26042 0 0 0 2061 0 0 0 0 0