Easy Hot and Sour Soup with Tofu And Asparagus

Title:
Easy Hot and Sour Soup with Tofu And Asparagus

Yield:
1 Servings

Categories:
Soups,
Asparagus,
Tofu




Ingredients:





    12 oz Fresh, firm tofu; rinse/dry


     6 md Asparagus stalks; trimmed


     4 c  Chicken broth


     1 ts Sugar


     3 tb Cider vinegar


     1 tb Soy sauce


   1/4 ts Freshly ground black pepper


     3 ds Tabasco sauce






    Cut the tofu in 1/2-inch squares.  Peel the asparagus stems if they are


 tough or gritty; cut asparagus in 1/8-inch slices, on a steep diagonal.


    Put all the ingredients except the asparagus in a large saucepan; cover


 the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10


 minutes. Add the asparagus and cook for 1 minute more.


    Serve hot or refrigerate until needed and then reheat. This recipe


 yields about 5 cups of soup.


 


   Comments:  This is a light, porkless version of the traditionally hearty


 hot and sour soup.  May be made ahead and reheated just before serving.


 


 Recipe Source: CHICKEN DINNERS by Lorraine Bodger (c)


   1991.


    Harmony Books, a division of Crown Publishers, Inc., New York - 176


 pages - $19.00.


    As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.


 


   Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service ID #


 JPMD44A}  on 12-12-1995.


 


 Re-formatted for Meal-Master by:  Nancy Filbert {*Prodigy Service ID#


 LRCE87A} January, 1996.


 Posted to MM-Recipes Digest V4 #281 by "John Weber" 
on Oct


 25, 97