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Hot and Sour Spice Soup Recipe

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This recipe for Hot and Sour Spice Soup is from Nutrition Balance Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups mushrooms, shiitake, cooked
1/2 cup (8 fl oz) water, municipal
5 1/2 cups vegetable broth
2 cups cabbage, cooked
1 tbsp soy sauce
1/4 tsp pepper, white
1/3 pkg (12.3 oz) tofu, firm, silken
2 tbsp 3 Flavored Vinegars - Herb Vinegar
1 tsp oil, sesame, salad or cooking
1 1/4 tbsp miso
3/4 cup chopped onions, spring or scallions (includes tops and bulb), raw
1 tsp Kuzu
1/2 tsp ginger
Directions:
Directions:
Cover mushrooms with water and soak for 20 minutes until tender.
Drain; remove stems, discard and slice caps. Add 6 cups vegetable stock, pour into large soup pot over high heat.
Add cabbage, soy sauce; boil, reduce heat to low. Simmer 5 minutes while covered.
Stir in Kuzu, pepper, and fresh ginger. Stir until soup is thickened; add sliced mushrooms and tofu. Add sesame oil and vinegar.
Scoop out 3/4 cup soup and pour over miso; stir until dissolved. Stir into soup; simmer 2-3 minutes. Garnish with sliced scallions.
Number Of Servings:
Number Of Servings:
6 (1 cup) servings
Personal Notes:
Personal Notes:
Nutritional Values
Calories 70
Fat 1.7 g
Saturated Fat .2 g
Monounsat Fat .5 g
Polyunsat Fat .7 g
Cholesterol 0 mg
Sodium 318 mg
Carbohydrate 12.5 g
Dietary Fiber 2.4 g
Sugars 5.5 g
Starches 3.4 g
Protein 3.1 g

 

 

 

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