Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World - читать онлайн бесплатно полную версию книги . Страница 80
Directions
Place mushrooms in a medium bowl and cover them with hot water. Cover the bowl and let stand for 10 minutes, or until mushrooms are tender.
Drain the water from the bowl, dice mushrooms, and set aside.In a large pot, combine broth with garlic and Вј cup of water. Bring to a boil. Add mushrooms and water chestnuts, and reduce heat to low. Let simmer for 5 minutes.Add tofu, rice vinegar, soy sauce, and black pepper. Bring to a boil. Then reduce heat to low and simmer for 10 minutes.Combine cornstarch with Вј cup of cold water and stir well, until cornstarch dissolves. Add cornstarch mixture to the broth mixture and bring to a boil. Reduce heat to low. Let simmer for 3 to 5 minutes until thickened, stirring frequently.Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a spoon.Remove from heat and stir in scallions, sesame oil, and chili paste. For super-spicy soup, add more chili paste to taste.MAKES 6 SERVINGSCHEW ON THIS:Wyler's (the bouillon people) once stirred up the World's Largest Bowl of Soup: a 662-gallon bowl of Beef Vegetable!kazu's special eggplant amp; shrimp soupPER SERVING (1 cup): 68 calories, 0.5g fat, 998mg sodium, 9g carbs, 1.5g fiber, 6g sugars, 8g protein This soup was created by my friend Kazu (the greatest sushi chef on the planet). He serves it at his restaurant in Studio City, California. After eating this soup several times a week for years, I decided it was too delicious to NOT tell the world about it, and I convinced Kazu to share his secret recipe with me. Here it is. Some of the ingredients are a bit hard to find, but PLEASE FIND THEM, AND MAKE THIS SOUP SOON!!!