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Title: Almost Vegetarian Hot And Sour Soup
Yield: 6

Ingredients

      8 c  lowfat chicken broth
      1    or vegetable broth
 
  ----------------------------------------------------------------------
      1 oz bean sprouts; rinsed
      1 oz bamboo shoots; rinsed
      1    and julienned
      1    stalk bok choy; diagonally
           -sliced
      1    (alternative: celery
      1    and napa cabbage leaves)
      3 oz chinese pea pods; rinsed
      1    and strings pulled
      6    dried chinese mushrooms;
           -soaked in
      1    boiling water; rinsed and
           -drained
      1    and julienned
 
  ----------------------------------------------------------------------
      1 tb hoisin sauce
      1 tb tamari soy sauce; 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
      1    drained and sliced; *see
           -instructions
 
  ----------------------------------------------------------------------
      2 tb potato starch; dissolved in
      4 tb water
 
  ----------------------------------------------------------------------
    1/4 c  egg beaters" 99% 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 tofu (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 boil.

Per serving: 84 Calories (kcal); 2g Total Fat; (15% calories from fat); 19g
Protein; 9g Carbohydrate; trace Cholesterol; 914mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Recipe by: Hanneman

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