Hot & Sour Celery Soup
.
Yield
16 servingsPrep
15 minCook
20 minReady
38 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | gallon |
chicken broth, low salt
divided |
*
|
| 4 | pounds |
celery
chopped |
|
| ¾ | cup |
rice vinegar
|
|
| ¾ | cup |
soy sauce, sodium reduced
|
|
| ½ | cup |
cornstarch
|
|
| ⅓ | cup |
ginger
fresh, minced |
*
|
| 1 | teaspoon |
red pepper flakes
|
|
| 2 | pounds |
sunchokes
|
* |
| 2 | pounds |
jicama
|
|
| 2 | pounds |
tofu
drained and diced |
|
| 3 | cups |
scallions, spring or green onions
sliced |
|
| 1 | cup |
water
|
|
| 1 | cup |
liquid egg substitute
optional |
|
| 2 | tablespoons |
sesame oil
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | l |
chicken broth, low salt
divided |
*
|
| 1.8 | kg |
celery
chopped |
|
| 177 | ml |
rice vinegar
|
|
| 177 | ml |
soy sauce, sodium reduced
|
|
| 118 | ml |
cornstarch
|
|
| 79 | ml |
ginger
fresh, minced |
*
|
| 5 | ml |
red pepper flakes
|
|
| 907.2 | g |
sunchokes
|
* |
| 907.2 | g |
jicama
|
|
| 907.2 | g |
tofu
drained and diced |
|
| 7.1E+2 | ml |
scallions, spring or green onions
sliced |
|
| 237 | ml |
water
|
|
| 237 | ml |
liquid egg substitute
optional |
|
| 3E+1 | ml |
sesame oil
optional |
|
Directions
In a large soup pot, heat 2 cups of broth.
Add celery, cover and steam for 3 to 4 minutes.
Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger and red pepper.
Bring to boil.
Reduce heat and simmer 12 to 14 minutes.
Add tofu, sunchokes, jimaca and scallions and bring to a boil.
Combine cornstarch and water and mix to create a paste.
Whisk mixture into boiling soup and cook until thickened, and remove from heat.
Whisk in egg substitute and sesame oil if desired.
