1/2 cup dried mushrooms
1 cup warm water
3 cup vegetable stock (see *)
1 tablespoon dry sherry
1/2 cup sliced bamboo shoots **
4 oz tofu, diced
1/2 cup frozen peas, thawed
2 tablespoon white wine vinegar
1 tablespoon soy sauce
2 tablespoon cornstarch
1/4 cup water
1/2 teaspoon white pepper 1/2to 3/4 t.
1 teaspoon seasame oil
1 each egg, lightly beaten
2 each green onions ***
1 single salt (to taste)
* See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.
** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts.
*** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories.
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