| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Teelöffel | cornstarch |
| 2 Esslöffel | cider vinegar |
| 1 Dose | Vegetable broth with 1 1/2 cup water |
| 1 Esslöffel | soy sauce Low-sodium |
| 1/2 Tasse | water |
| 1/2 Teelöffel | sea salt |
| 1/4 Tasse | Dried wood ears (black mushroom) |
| 1/4 Tasse | Dried golden needles (dried lily flowers) |
| 1/4 Tasse | Tofu; cubed (about 1/2 small cake) |
| 1/4 Teelöffel | White pepper ground |
| 1 Esslöffel | Scallions; minced (for garnishing) |
|
Boil water and soak wood ears and golden needles separately for about 15 minutes.
Break off hard pieces from wood ears and hard stems from golden needles, if any. Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces. Wash and drain.
Mix the corn starch with 1/2 cup cold water. Stir until smooth. Mix vinegar and pepper. Mix vegetable broth and water. Add salt and soy sauce. Bring to a boil and add wood ears and golden needles. Boil 1 minute. Add tofu.
As soup boils, stir in the well-stirred corn starch mixture until it thickens.
Serve in bowl with vinegar and pepper. Garnish with scallions. Serve hot. Makes 4-6 portions.
1 portion: Cal 46.9, Fat 1.2g, Protein 30%, Carbo 48%, Cff 21%.
|
|
Anmerkungen zum Rezept:
|
