EASY HOT AND SOUR SOUP WITH TOFU AND ASPARAGUS
Source: Chicken Dinners by Lorraine Bodger
Makes 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.