EASY HOT AND SOUR SOUP WITH TOFU AND ASPARAGUSSource: Chicken Dinners by Lorraine BodgerMakes about 5 cups This is a light, porkless version of the traditionally hearty hot and sour soup. May be made ahead and reheated just before serving. 12 ounces fresh, firm tofu (bean curd), rinsed and dried 6 medium asparagus stalks, trim off woody stems 4 cups chicken broth 1 teaspoon sugar 3 tablespoons cider vinegar 1 tablespoon soy sauce 1/4 teaspoon freshly ground black pepper 3 dashes Tabasco sauce Cut the tofu in 1/2-inch squares. Peel the asparagus stems if they are tough or gritty; cut asparagus in 1/8-inch slices, on a steep diagonal. Put all the ingredients except the asparagus in a large saucepan; cover the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the asparagus and cook for 1 minute more. Serve hot or refrigerate until needed and then reheat.
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