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Title: Almost Vegetarian Hot And Sour Soup
Yield: 6 Servings

Ingredients

      8 c  lowfat chicken broth or
           -vegetable b; roth
      1 oz bean sprouts; rinsed
      1 oz bamboo shoots; rinsed and
           -julienned
      1    stalk bok choy; diagonally
           -sliced (altert
      3 oz chinese pea pods; rinsed and
           - strings pulled
      6    dried chinese mushrooms;
           -soaked in boiling water,
      1 tb hoisin sauce
      1 tb tamari soy; or more to taste
      1 tb kung pao sauce; or more to
           -taste
      1    leftover soba noodle;
           -optional
     10 oz firm tofu; or as packaged
           -drained an
      2 tb potato starch; dissolved in
      4 tb water
    1/4 c  egg substitute; beaten with
    1/8 ts light sesame oil
      1    cilantro leaves; coarsely
           -chopped
      1 ds dark sesame oil; for aroma
      3 tb rice wine vinegar
      1    hot pepper sauce; optional

Instructions

Rinse the pea pods and trim, pulling strings if necessary; leave them
whole. If bok choy is not available, use a combination of celery and napa
cabbage leaves; slice on the bias into bite-sized pieces.

Slice the tofo (bean Curd) cakes into 1/4-inch thick pieces, then carefully
slice again into strips 1 by 1/4-inch (julienned).

Place the broth in a large soup pan; add the bean sprouts, then bamboo
shoots, bok choy, pea pods, and mushrooms. Slowly bring to a gentle boil.
Add the sauces: hoisin, soy and kung pao. Let simmer for 2 to 3 minutes or
until bok choy is wilted and the sprouts have lost their bitter bite. Add a
little cooked soba noodle, if using.

Add the bean curd slivers. And as soon as the soup returns to a boil,
slowly stir in the well-stirred dissolved potato starch. Slowly bring to a
boil again.

Slowly pour in the beaten egg through the gap of a pair of chopsticks or
along the back of a fork, moving the chopsticks or fork in a circular
motion to shirr the egg. Remove at once from heat and cover for 30 seconds
to allow egg to set and the soup will also clear somewhat.

Remove from heat. Add the coriander leaves. Stir gently to mix. Season with
vinegar. Then adjust the sauces: soy, hoisin, or kung pao, to taste. Offer
pepper oil at the table for those who want it hotter.

By KitPATh

Notes: Recipe was revised for bottled sauces. Quantities are approximate;
to taste and to what is on hand. The technique and the use of potato starch
are ideas from CHINESE COOKING by Yan Kit Martin. Have ingredients prepared
and assembled. This is a variation of an egg drop soup. The boil is also
gentle and steady; never allow the broth to roil.

Recipe by: Hanneman*

Posted to EAT-LF Digest by KitPATh on Apr 20,
1998

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