HOT & SOUR SOUP – Super Duper!!!

hot & sour soup textOne of my family’s favorite soups is HOT & SOUR. Not only does it have an appealing kick, but I love that you can eat a lot of it with almost no calories. Yay! When I start my meal with a big bowl, it takes the edge off my hunger so I don’t inhale half a dozen eggrolls.

Added bonus:  HOT & SOUR SOUP is fast and easy!  Who doesn’t love that?!

HOT & SOUR SOUP – makes about 7 cups

  • 6 cups vegetable stock (homemade or purchased)
  • 9 oz (1 cup) fresh shiitake mushrooms
  • 8 oz canned bamboo shoots
  • 1 block extra-firm tofu
  • 1 tsp ground white pepper
  • 2 T tomato paste
  • 1¼ fresh grated ginger, or 1/2 tsp powdered
  • 1 garlic clove, pressed
  • 1 T sesame oil
  • 2 T rice vinegar
  • 4 T soy sauce
  • 1 egg
  • 3 T + 1/2 tsp cornstarch, divided
  • 3 T + 1 tsp water, divided
  • 2 scallions, sliced thin

Thoroughly wash shiitakes, discard stems, then cut into 1″-ish pieces. hot & sour6Cut bamboo shoots in half widthwise, then into slivers lengthwise. hot & sour9Press out excess liquid from tofu, then cut into 1/2″ cubes. hot & sour7Bring vegetable stock to a boil.  Add in mushrooms and bamboo shoots. Simmer for 5 minutes. hot & sour1In a small bowl stir together 3 T cornstarch and 3 T water. flour-pasteStirring stock, pour in slurry (cornstarch/water mix). Add in tofu, white pepper, tomato paste, ginger, garlic, sesame oil, soy sauce, and scallions.hot & sour4Simmer 5-10 minutes. In a small bowl whisk together the egg, 1/2 tsp cornstarch, and 1 tsp water. Turn off heat. VERY SLOWLY drizzle in the egg in a thin stream, going in all directions. hot & sour2Turn the heat on again and whisk gently to break up egg strands. Serve.hot & sour3

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What’s Up Doc? CARROT FETA SALAD!!!

carrot-feta-salad-textIn our house we have broccoli nearly every night. It’s fast, it’s tasty, and it’s healthy. But sometimes one has to shake things up a bit.

So I came up with CARROT FETA SALAD to expand our horizons. No cooking is involved and can be made ahead of time. BTW, this recipe is a success at potlucks.

NOTE: Shred the carrots yourself rather than buying pre-shredded. If you have a food processor, it can be done in seconds. If you don’t have a food processor, the holidays are coming up so put it on your list. I use mine nearly everyday!

CARROT FETA SALAD – makes about 3 cups

  • 1½ cups carrots, shredded
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup canned mandarin oranges, drained
  • 1/2 cup dried cranberries
  • 1/2 T extra virgin olive oil
  • 1/2 T red wine vinegar
  • 1/2 T honey
  • 1/2 T Dijon mustard
  • 1/2 T lemon juice
  • pinch salt

Put carrots, feta, oranges, and cranberries in a bowl.

Whisk together the olive oil, vinegar, honey, mustard, lemon juice, and salt. I use a mini-whisk for this – a spoon just won’t blend the dressing as well. Pour dressing over carrots and mix.

Refrigerate until ready to serve.