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Source: The Working Family's Cookbook

Chinese Vegetable Soup with Tofu

This is a soup version of a Chinese stir fry.  All the vegetables and good Oriental flavor are here, and it cooks in just a few minutes.

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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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1 pound tofu, firm block
6 cups chicken broth
2 slices fresh ginger, (1/4-inch thick)
2 ounces mushrooms, thinly sliced
2 medium-size carrots, thinly sliced on the diagonal
3 ounces snow peas, stemmed and halved on the diagonal
3 cups slivered napa cabbage
1 (8-ounce) can water chestnuts, rinsed and sliced
2 scallions, chopped
2 teaspoons low sodium soy sauce
1 egg, lightly beaten
salt, to taste
freshly ground pepper, to taste




Cut the block of tofu into approximately 3/8-inch-thick slices. Stack the slices and cut them the short way into 3/8-inch lengths. Cut the lengths in half crosswise to get short, narrow pieces and then set aside. Combine the broth and ginger in a soup pot. Bring to the boil, reduce the heat and simmer for about 10 minutes. Add the mushrooms to the pot and simmer for 5 minutes. Add the tofu, carrots, snow peas and cabbage and simmer for another 5 minutes. Add the water chestnuts, scallions, and soy sauce, bring to the boil and remove from the heat. Slowly pour the egg into the soup in a steady stream, stirring constantly, so that it cooks into feathery wisps. Season to taste with salt and pepper.




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