hunan hot sour soup

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Hunan Hot and Sour Soup

 

Recipe By :Kathryn Arnold

Serving Size : 4 Preparation Time :0:15

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

6 cups vegetable stock

2 cloves garlic -- minced

1 teaspoon ginger root -- minced

1/2 teaspoon black pepper

2 tablespoons black pepper

4 shiitake mushroom caps -- thinly sliced

1/2 pound firm tofu -- 1/4x1-inch strips

1 cup shredded Napa cabbage

1 carrot -- thinly sliced

1/3 cup frozen peas

1/3 cup frozen corn

2 tablespoons rice vinegar

1 tablespoon mirin (Chinese cooking wine)

1 tablespoon cornstarch -- dissolved in

3 tablespoons cold water

1 egg (optional) -- well-beaten

1/2 cup green onion -- chopped

1/4 cup cilantro -- chopped

 

1. Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.

Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.

 

2. Add mushrooms, tofu, cabbage, carrots, peas, and corn. Stir and let simmer 5

minutes or until vegetables are tender.

 

3. Stir in vinegar, mirin, and cornstarch mixture. Continue cooking until soup

is thickened, about 1 minute.

 

4. Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green

onions or cilantro and serve immediately.

 

CALORIES: 168; GRAMS OF FAT: 5; % FAT CALORIES: 27; CHOLESTEROL: 0mg; GRAMS OF

FIBER: 3.6.

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

T(Cooking):

" 0:08 "

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Per Serving (excluding unknown items): 364 Calories; 9g Fat (21.2% calories from

fat); 17g Protein; 57g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 2477mg

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

Other Carbohydrates.

 

NOTES : A popular appetizer in Chinese restaurants, hot and sour soup makes a

great meal in itself with the addition of peas, corn, carrots, cabbage, and

meaty shiitake mushrooms.

 

Nutr. Assoc. : 0 0 0 0 0 4197 0 2415 0 0 0 0 0 0 0 0 0 0