seoul tofu soup or sauce

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* Exported from MasterCook *

 

Seoul Tofu Soup

 

Recipe By :Camille Cusumano

Serving Size : 6 Preparation Time :0:00

Categories : Soups Tofu

 

Amount Measure Ingredient -- Preparation Method

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4 large scallions

1/4 cup sesame seeds

4 cups soup stock -- (vegetable or chicken)

1/2 teaspoon crushed red pepper

(or 1 small dried chili, seeded and chopped)

2 large cloves garlic -- pressed

2 tablespoons soy sauce

3 tablespoons cornstarch

1/4 cup water

3/4 pound tofu -- cut into cubes

1 tablespoon rice wine vinegar

 

1. Chop scallions, reserving green tops for garnish.

 

2. Toast the sesame seeds over low heat in a heavy dry skillet, stirring

frequently, until they are golden brown, about 2 minutes. Cool slightly and

crush lightly with a mortar and pestle or blend in a blender.

 

3. Heat the stock in a large saucepan, adding the sesame seeds, white part of

scallions, pepper flakes, and garlic. Bring to a boil and reduce heat to low.

 

4. Meanwhile, combine soy sauce, cornstarch, and water. Add to the simmering

broth and stir. Add the tofu and vinegar and simmer gently for 10 minutes. Stir

in the scallion tops right before serving.

 

Description:

" soup or sauce for rice "

Source:

" Tofu, tempeh and other soy delights (Rodale 0878574891) "

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Per Serving (excluding unknown items): 114 Calories; 6g Fat (47.2% calories from

fat); 6g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1017mg

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

Other Carbohydrates.

 

NOTES : If you like this combination of flavors, you can also serve it as a

sauce over rice. Simply decrease the stock to 2 cups.

 

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