Hot-And-Sour Vegetable Soup
indian, low-fat, stews
4 cup vegetable broth
2 tablespoon soy sauce
1/2 teaspoon salt/omit if broth is salty
1/4 teaspoon hing
1/2 teaspoon white pepper
1/2 cup corn kernels
1 cup chinese cabbage
1/2 cup celery, chopped
1/2 lb diced tofu
2 tablespoon lemon juice
2 tablespoon cornstarch
1/4 cup water
In 3 qt. saucepan combine veg. broth, soy sauce, and seasonings. Bring to a boil and add vegs. Cover and simmer for 15 min. Add tofu and lemon juice, an cook uncovered for 5 min. longer. Mix cornstarch and 1/4 c. water. Stir paste into soup, and continue to cook until soup becomes slightly thicker, abt. 3 min. Serve hot. From: Tonya Date: 06 Jan 97 Meal-Master Format Recipes (Mailing List) Ä
From: Z Pegasus #2 @1219000 1 Date: 04-16-95 The Gwe Bbs (37) Home Cooki
Yield: 4 servings