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Hot-and-Sour Vegetable Soup
Serves 4
•
4 cups vegetable broth
• 2 tablespoons soy sauce
• 1/2 teaspoon salt (omit if broth is salted)
• 1/4 teaspoon hing
• 1/2 teaspoon white pepper
• 1/2 cup corn kernels
• 1 cup shredded Chinese cabbage
• 1/2 cup chopped celery
• 1/2 pound diced tofu
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil
In a 3-quart saucepan combine vegetable broth, soy sauce, and seasonings. Bring to a boil and add vegetables. Cover and simmer for 15 minutes. Add tofu and lemon juice, and cook uncovered for 5 minutes longer. Mix together cornstarch and 1/4 cup water. Stir the paste into the soup, and continue to cook until the soup becomes slightly thicker, about 3 minutes. Mix in sesame oil and serve hot.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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