vegan - Hot and Sour Soup

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This is on my " got to try " list!

 

 

* Exported from MasterCook *

 

Hot and Sour Soup

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces firm tofu -- cubed

2 teaspoons vegetable oil

2 cups onions -- thinly sliced

5 garlic cloves -- minced

1 or 2 fresh chilies -- seeded and minced

7 cups vegetable stock

1 1/2 cups canned straw mushrooms

1/2 cup bamboo shoots -- cut into strips

3/4 cup canned pineapple chunks in juice

1 cup fresh tomatoes -- chopped

2 tablespoons fresh basil leaves -- chopped

1 tablespoon fresh mint leaves -- chopped

2 tablespoons fresh lime juice

1/4 cup soy sauce

basil leaves for garnish

 

Serves 6 to 8

 

In a large saucepan, saute the onions in the oil until softened.

 

Add the garlic and chilies and saute for 1 minute, stirring to prevent sticking.

 

Add the vegetable stock, mushrooms, bamboo shoots, pineappple, and tomatoes, and

bring to a boil.

 

Reduce heat and simmer for 5 minutes.

 

Add the basil, mint, lime juice, soy sauce, and tofu. Simmer for another 5 to

10 minutes, until the flavors are well blended.

 

Sprinkle with fresh basil leaves and serve.

 

Description:

" This dark, rich Southeast Asian soup combines a touch of sweetness

with the fiery punch of fresh chili peppers. This version offers a

variety of surprising ingredients. "

 

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Per Serving (excluding unknown items): 307 Calories; 9g Fat (24.8% calories from

fat); 14g Protein; 46g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 2593mg

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

1/2 Fat.

 

 

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