Hot and Sour Soup (Saunders)

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Hot and Sour Soup (Saunders)

 

Recipe By :Lucy Saunders

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 quarts vegetable stock

2 teaspoons rice miso paste

2 teaspoons low-sodium tamari or soy sauce

2 teaspoons rice vinegar

1 teaspoon hot (chile) sesame oil

2 celery ribs -- sliced diagonally

1 medium red bell pepper -- seeded and slivered

1 medium yellow bell pepper -- seeded and slivered

6 reconstituted dried shiitake mushrooms -- or fresh

1 tablespoon cornstarch or potato starch -- dissolved in 2

tablespoons cold water

6 scallions -- including half of the green tops, sliced

diagonally

1/3 cup chopped water chestnuts

Chinese pepper sauce or hot pepper sauce -- to taste

 

Combine stock, miso, tamari, and vinegar in a 3-quart nonreactive soup pot.

Bring to a simmer over medium heat.

 

Heat a 10-inch nonstick skillet to stir-fry the vegetables. Add hot sesame oil,

followed by celery and peppers. Saute for 3-5 minutes; then add the mushrooms.

Fry for 2-3 minutes and add to stock, stirring well.

 

Stir in dissolved starch and stir well, simmering until thickened, about 5

minutes. Add scallions and water chestnuts. Season to taste with pepper sauce

and serve immediately.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 135 Calories; 3g Fat (19.2% calories from

fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1231mg

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

Carbohydrates.

 

NOTES : Make this spicy soup when locally grown red and yellow peppers appear in

the market. It's a low-calorie soup from chef Alex Panozzo of the Heartland Spa

that can serve as a preface to a salad of Chinese vegetables.

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