Hot and Sour Chinese Soup: An All Creatures American International Vegetarian Vegan Recipe

fruitbowl.jpg (6391 bytes) Hot and Sour Chinese Soup
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Hot and Sour Chinese Soup

Ingredients

2 qts. Water
1 lb. extra firm Tofu
2 medium Onions
3 medium Carrots
1 large Broccoli (stem and flower)
3 lbs. Bok Choy or other Chinese Cabbage or Greens
1/2 - 3/4 lb. Fresh Mushrooms or 2 cups Dried Mushrooms
4 Scallions
5-6 cloves Garlic
2 Tbsp. Barley Miso
1 tsp. dry powdered Mustard
1 Tbsp. fresh Ginger root (+/- 1" slice) or 2 tsp. dry ground Ginger
1/4 to 1/2 tsp. powdered Hot Red Pepper (adjust to taste)
1/2 cup Brewed Soy Sauce
3/4 cup White Vinegar
1/4 cup Corn Starch
2 tsp. Smoked Sesame Oil
(To enlarge the photo of the Chinese hot and sour soup, click on the photo or link)

Preparation

Thoroughly wash the vegetables and Mushrooms and peel the Garlic and Onions. Place one quart of the water in a large stock pot on the stove. Stir in the Miso and Mustard and Red Pepper.

Place two cup of water in a blender and add the Garlic and Ginger. Cover and blend at high speed until smooth. Add to stock pot and rinse the blender into the stock pot with the remaining two cups of water.

Cut the Tofu into 1/2" cubes and add to stock pot. Course dice the onions and add to the stock pot. Cut the Broccoli stems into 1" lengths, split in two and slice lengthwise into 1/8" pieces and add to stock pot (save the florets until later). Slice the Carrots into 1/8" slices and add to stock pot. Cut up the Bok Choy or other greens into spoon size of smaller pieces and add to Stock pot. Separate the Broccoli Florets and add to stock pot. Slice of quarter the Mushrooms and add to the stock pot. By this time the contents of the pot should be lightly boiling.

In a separate container mix the Soy Sauce, Vinegar, and Corn Starch until the Starch is thoroughly dispersed. When the vegetables begin to get tender (they should remain somewhat firm), add the Soy Sauce/Vinegar/Starch mixture to the stock pot with constant stirring. When the starch dissolves and the soup thickens, remove from the heat (should take a minute of two at most). Don't let the soup boil again or the Vinegar will boil off. Stir in the Smoked Sesame Oil.

Slice the Scallions into 1/4" pieces and sprinkle some on the top of each bowl of Soup as it is served.

Enjoy!

Ingredients information

Bok Choy	Broccoli	Carrots	Corn Starch	Garlic	Ginger, ground
Barley Miso: Photo and Description not available	Mushrooms	Mushrooms, Stir-Fry Mix, Dry	Mustard Seed, Ground	Napa	Onions - Scallions
Onions, Yellow	Pepper - Hot Red, ground (Cayenne)	Smoked Sesame Oil: Photo and Description not available	Soy Sauce	Tofu, block	Vinegar, Distilled White

Utensils and Equipment Information

Food Processor	Garlic Press	Knives	Measuring Cup, Liquid
Measuring Spoons	Peeler, Vegetable	Pot, Large Stainless Steel	Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

Your Comments are Welcome:

If we REALLY want God to bless America and the earth, GO VEGAN!

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