Hot and Sour Soup
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 1/3 | To 1/2 cup 'vegetarian' | |
| Chicken stock powder | ||
| 1 | qt | Water |
| 10 | sl | Fresh ginger |
| 1/2 | c | Slivered seitan |
| 2 | To 3 ozs tofu, cubed | |
| 1/2 | c | Carrots, julienne |
| 1/2 | c | Napa cabbage, julienne |
| 1/2 | c | Dried black mushroom slices, |
| Soaked & drained | ||
| 1/2 | c | Sliced dried lily flower |
| Buds, soaked and drained | ||
| 1/2 | c | Frozen baby peas, rinsed and |
| Thawed | ||
| 4 | Scallions, whites thin | |
| Sliced, greens cut on thin | ||
| Diagonals, 2kept separate | ||
| 2 | T's rice vinegar | |
| (unseasoned) | ||
| 1 | tb | Mirin |
| 2 | T's tamari | |
| 1/2 | ts | Fresh black pepper |
| 1 1/2 | T's arrowroot | |
| 1/8 | ts | Crushed red pepper (or to |
| Taste) |
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