*  Exported from  MasterCook  *
 
                  Hot And Sour Garlic Chive Soup With Tofu
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Carrots -- sliced
      1/4   c            Fresh garlic chives --
                         Minced
    3                    Fresh lovage or celery
                         Leaves
    3                    Romaine lettuce or Swiss
                         Chard leaves -- torn into
                         Pieces
    4                    Dried cloud ear or shiitake
                         Mushrooms
    1                    6 inch piece  dried arame,
                         Dulse, or tombu seaweed
                         (package)
    1       sm           Fresh or dried hot red
                         Pepper
    2       tb           Rice wine vinegar
    1       qt           Water
    1       c            Dry white wine
    1       t            Dark sesame oil
      1/2   lb           Firm tofu -- cut into
      1/2                -inch
                         Pieces
    2       tb           Rice or barley miso sauce
                         Garlic chive leaves -- for
                         Garnish
                         Garlic chive flowers -- for
                         Garnish
 
   In a large heavy pot, combine all the ingredients
   above the line. Bring to a boil, then cover, lower the
   heat to medium-low, and simmer for
        30    minutes. Remove the mushrooms and slice
   thinly, discarding the tough portions. Strain the
   broth and return it to the pan. Add the tofu and
   mushrooms and simmer for 5 minutes. Dissolve the miso
   in a small amount of the broth, stir it into the soup,
   then immediately remove the pot from the heat. Garnish
   with minced garlic chive leaves and serve at once.
   
   Substitution for the Chinese garlic chives: 1 clove
   garlic and twice as much volumn of fresh chives.
   
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   NOTES : This recipe makes one Japanese Miso - a
   seawood and mushroom flavored vegetable broth. Strain
   the broth and return mushrooms to pot. Then add tofu,
   Chinese chives, and agar (a thickener made from
   seaweed). Quick soup:  check the import section of the
   grocery. Buy 1 envelop (or box) Japanese Miso with
   Mushroom. Make according to package directions. Taste
   and add red pepper flakes and a little rice vinegar to
   taste. Add tofu and heat through. The packaged soup
   contains the agar to thicken the broth.  Do add
   Chinese chive. (I've used society garlic - well
   cleaned.)
   
   From phannema@wizard.ucr.edu Wed Aug 14 15:01:29 1996
   Recipe By : Maggie Oster’s Herb Garden (1993:36) NY:
   MacMillan
  
 
 
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