Title: Hot and Sour Soup
Categories: Digest, Mar95, Fatfree
Yield: 1 Servings

1/3 To 1/2 cup 'vegetarian'
Chicken stock powder
1 qt Water
10 sl Fresh ginger
1/2 c Slivered seitan
2 To 3 ozs tofu, cubed
1/2 c Carrots, julienne
1/2 c Napa cabbage, julienne
1/2 c Dried black mushroom slices,
Soaked & drained
1/2 c Sliced dried lily flower
Buds, soaked and drained
1/2 c Frozen baby peas, rinsed and
Thawed
4 Scallions, whites thin
Sliced, greens cut on thin
Diagonals, 2kept separate
2 T's rice vinegar
(unseasoned)
1 tb Mirin
2 T's tamari
1/2 ts Fresh black pepper
1 1/2 T's arrowroot
1/8 ts Crushed red pepper (or to
Taste)

PROCEDURE. Cut and prepare all of the fresh and dreid veggies, tofu and
seitan.

After the black musrooms and lily flowers have been soaked and drained, cut
them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN
GROCERY STORE **.

Simmer the first 3 ingredients for one minute and then remove the ginger.

Combine the last 6 ingredients in a bowl and mix.

Add the carrots, chinese cabbage and black musrooms to the stock and simmer
for 2 minutes.

Add everything else except the scallion greens and baby peas and simmer
another 2 minutes. Be sure to recirculate the lat 6 ingredients in the
bowl to recirculate the arrowroot before adding to the soup.

Add baby peas, adjust the seasongings and serve very hot in bowls.

Garnish with scallion greens.

My own note: After tasting this, I could not tell the difference between
this and the chicken hot and sour served at the local Chinese Restaurants.

Source: Thanks to Robert Siegal the Friendly Gourmet, previously of Jump
Start. Oriental Delights cooking class. POB 6476, Santa Rosa, Ca 95406,
(707) 573-0555.

Posted by Barbara Zimmerman to the Fatfree Digest [Volume
1 Issue 34] Mar. 5, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip