Recipe - Easy Hot And Sour Soup With Tofu And Asparagus

12 ounce Fresh, firm tofu; rinse/dry
6 md Asparagus stalks; trimmed
4 cup Chicken broth
1 teaspoon Sugar
3 tablespoon Cider vinegar
1 tablespoon Soy sauce
One fourth teaspoon Freshly ground black pepper
3 ds Tabasco sauce

Cut the tofu in 1/2inch squares. Peel the asparagus stems if they are
tough or gritty; cut asparagus in 1/8inch slices, on a steep diagonal.
Put all the ingredients except the asparagus in a large saucepan; cover
the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10
minutes. Add the asparagus and cook for 1 minute more.
Serve hot or refrigerate until needed and then reheat. This recipe
yields about 5 cups of soup.

Comments: This is a light, porkless version of the traditionally hearty
hot and sour soup. May be made ahead and reheated just before serving.

Recipe Source: CHICKEN DINNERS by Lorraine Bodger (c)
1991.
Harmony Books, a division of Crown Publishers, Inc., New York 176
pages $19.00.
As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 12121995.

Reformatted for MealMaster by: Nancy Filbert {*Prodigy Service ID#
LRCE87A} January, 1996.
Posted to MMRecipes Digest V4 #281 by "John Weber" hdbrer@ibm.net on Oct
25, 97