Ecstasy Jade Soup

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* Exported from MasterCook *

 

Ecstasy Jade Soup

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 40

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces firm silken tofu

cut into 1/4-inch dice

1 tablespoon canola oil -- PLUS

1 teaspoon canola oil

3/4 teaspoon cornstarch

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 cups Vital Vegetable Stock

(see separate recipe)

2 thin fresh ginger slices

8 ounces fresh watercress -- stemmed

(4 sprigs reserved for garnish)

1 tablespoon tamari sauce

1 teaspoon sake or dry white wine

1 teaspoon toasted sesame oil

 

Serves 4

 

A harmonious blending of textures and flavors combine in a delicate yet

pungent soup. The watercress provides a lovely healing green color. Serve

this soup in pure white bowls.

 

In a small bowl, combine the tofu with the 1 teaspoon canola oil, the

cornstarch, salt, and cayenne. Refrigerate for 30 minutes.

 

Bring the stock and ginger to a boil in a medium saucepan. Add the

watercress and tamari. Boil for 3 minutes. Reduce heat to low.

 

Heat the 1 tablespoon canola oil in a large saucepan or wok over

medium-high heat. Add the tofu mixture and stir for 1 minute. Add the

sake or wine, stock mixture, and sesame oil. Cook for 2 minutes. Transfer

the soup to bowls, discarding the ginger. Garnish each with a sprig of

watercress.

 

 

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