Page 16
June 10, 2015
F ood
Forbidden Rice Seaweed Soup
This is a vegan variation on the traditional recipe of Korean-style
seaweed soup. The forbidden rice and tofu keep the protein content
and nutritional value at a premium (without the extra fat from meat)
for those looking at filling up on a delicious meal while keeping fit.
Original recipe by Paul A. Neufeldt; makes 4 servings.
Ingredients:
• 1 (1 ounce) package dried
brown seaweed
• 1/2 package extra firm tofu,
sliced into thin strips
• 2 teaspoons sesame oil
• 1 1/2 tablespoons soy sauce
• 1 teaspoon salt, or to taste
• 3 cups water
• 3 cups vegetable broth
• 1 teaspoon minced garlic
• 1/2 cup cooked black rice
(forbidden rice)
Directions:
1. Use cooking shears or scissors to cut dried seaweed squares (cut the sea-
weed into strips then stack and cut the stacked strips into 2 inch squares).
2.Cut the tofu into long thin strips and fry them in the sesame oil until
browned on both sides. Pour tofu and sesame oil into saucepan with 3 cups
of water.
3.Heat the saucepan over medium heat; add 1/2 tablespoon soy sauce, and
a little salt, and cook for 1 minute.
4.Stir in seaweed and remaining 1 tablespoon soy sauce and garlic; cook
for 5 minutes, stirring frequently.
5.Pour in three cups of vegetable broth, and bring to a boil. Then cover,
and reduce heat.
6.Simmer for 20 minutes. Season to taste with salt.
7.Refrigerat and reheat; keeps for up to a week. Or freezes well for up to
a month.
Restaurant Style Egg Drop Soup
This Egg Drop soup is born from a love of the soup and MANY trips to
my favorite Chinese restaurant. The simplicity is the key. Soup can be
re-heated or frozen and re-heated. Original recipe makes 4 servings.
Ingredients:
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4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
Directions:
1.Reserve 3/4 cup of chicken broth, and pour the rest into a large
saucepan. Stir the salt, ginger and chives into the saucepan, and bring
to a rolling boil. In a cup or small bowl, stir together the remaining
broth and cornstarch until smooth. Set aside.
2.In a small bowl, whisk the eggs and egg yolk together using a fork.
Drizzle egg a little at a time from the fork into the boiling broth mix-
ture. Egg should cook immediately. Once the eggs have been dropped,
stir in the cornstarch mixture gradually until the soup is the desired
consistency.