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1 ga Chicken broth, lo salt,
-divided 4 lb Chopped celery
3/4 c Rice wine vinegar
3/4 c Low sodium soy sauce
1/2 c Cornstarch
1/3 c Fresh minced ginger
1 ts Red pepper flakes
2 lb Sunchokes
2 lb Jimaca
2 lb Tofu, drained and diced
3 c Sliced scallions
1 c Water
1 c Egg substitute (optional)
2 tb Sesame oil (optional)
1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam
for 3-4 minutes. 2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger,
and red pepper. Bring to boil. Reduce heat and simmer 12-14 min. 3. Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine
cornstarch and water and mix to create a paste. Whisk mixture into boiling soup and cook until thickened, and remove from heat. Whisk in egg substitute and sesame oil if desired. Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
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