Easy Hot And Sour Soup With Tofu And Asparagus

Recipe Ingredients

12 oz	340g	Fresh, firm tofu (bean curd) - rinsed and dried
6 oz	170g	Asparagus stalks - trim off woody stems (medium)
4 cups	948ml	Chicken broth
1 teaspoon	5ml	Sugar
3 tablespoons	45ml	Cider vinegar
1 tablespoon	15ml	Soy sauce
1/4 teaspoon	1.3ml	Black pepper, freshly ground
3		Tabasco sauce

Recipe Instructions

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. This recipe yields about 5 cups of soup.

Source:
CHICKEN DINNERS by Lorraine Bodger (c) 1991 - Harmony Books, a division of Crown Publishers, Inc., New York - 176 pages - $19.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

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