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hot-sour-soup-2 recipe

Date:    Sat, 04 Mar 95 16:17:39 PST
 From:    Barbara Zimmerman (barbara@crl.com)
 1/3 to 1/2 cup 'vegetarian chicken stock
 1 quart water
 10 slices fresh ginger
 1/2 cup slivered seitan
 2-3 ozs tofu, cubed
 1/2 cup carrots, julienne
 1/2 cup napa cabbage, julienne
 1/2 cup dried black mushroom slices, soaked & drained
 1/2 cup sliced dried lily flower buds, soaked and drained
 1/2 cup frozen baby peas, rinsed and thawed
 4 scallions, whites thin sliced, greens cut on thin diagonals, 2
 kept separate
 2 T's rice vinegar (unseasoned)
 1 T mirin
 2 T's tamari
 1/2 tsp. fresh black pepper
 1 1/2 T's arrowroot
 1/8 tsp. crushed red pepper (or to taste)
 Cut and prepare all of the fresh and dreid veggies, tofu and seitan.
 After the black musrooms and lily flowers have been soaked and drained, 
 cut them up so they are not too stringy.  NOTE:  AVAILABLE ONLY AT ASIAN 
 Simmer the first 3 ingredients for one minute and then remove the ginger.
 Combine the last 6 ingredients in a bowl and mix.
 Add the carrots, chinese cabbage and black musrooms to the stock and 
 simmer for 2 minutes.
 Add everything else except the scallion greens and baby peas and simmer 
 another 2 minutes.  Be sure to recirculate the lat 6 ingredients in the 
 bowl to recirculate the arrowroot before adding to the soup.
 Add baby peas, adjust the seasongings and serve very hot in bowls.
 Garnish with scallion greens.
 My own note:  After tasting this, I could not tell the difference between 
 this and the chicken hot and sour served at the local Chinese Restaurants.
 Hope you enjoy.
 Thanks to Robert Siegal the Friendly Gourmet, previously of Jump Start.  
 Oriental Delights cooking class.  POB 6476, Santa Rosa, Ca  95406, (707) 
 kwvegan vegan