Recipe - Peking Hot And Sour Soup

2 teaspoon Corn starch
2 tablespoon Cider vinegar
1 cn Vegetable broth with 1 1/2
cup water
1 tablespoon Low sodium soy sauce
One half cup Water
One half teaspoon Sea salt
One fourth cup Dried wood ears (black
mushroom)
One fourth cup Dried golden needles (dried
lily flowers)
One fourth cup Tofu; cubed (about One half small
cake)
One fourth teaspoon White ground pepper
1 tablespoon Scallions; minced (for
garnishing)

Eat More Weigh Less (tm) Cookbook Terry Shintani pg. 185 1995 edition

Boil water and soak wood ears and golden needles separately for about
15 minutes.

Break off hard pieces from wood ears and hard stems from golden needles, if
any. Cut golden needles in halves and snap the large pieces of wood ears
into smaller pieces. Wash and drain.

Mix the corn starch with One half cup cold water. Stir until smooth. Mix vinegar
and pepper. Mix vegetable broth and water. Add salt and soy sauce. Bring to
a boil and add wood ears and golden needles. Boil 1 minute. Add tofu.

As soup boils, stir in the wellstirred corn starch mixture until it
thickens.

Serve in bowl with vinegar and pepper. Garnish with scallions. Serve hot.
Makes 46 portions.

1 portion: Cal 46.9, Fat 1.2g, Protein 30%, Carbo 48%, CFF 21%.

Posted to Digest eatlf.v097.n230 by "Natalie Frankel"
Natalie.Frankel@mixcom.com on Sep 13, 1997