Tell your stitching friends about Reflections!

 

 

Subscribe Here
 

Tasty. Mouth-watering. Delectable.

Simply irresistible recipes

Tofu & Mushroom Soup
From the kitchen of Dorina Dorazio

 

One of my best friend's shares a delicious recipe she discovered. She flavored the dish with her own special touch. Serve as an appetizer or as a main course!

 

Ingredients:
 

 

• 1 pkg. (15 ounces) Nasoya soft tofu drained and cut into 1/2-inch cubes
• 10 baby portabella mushrooms, sliced
• 6 cups chicken broth
• 1/4 cup water
• 2 thin slices ginger
• 1 scallion (green onion), trimmed
• 1/4 cup pre-cooked imitation crab meat, crumbled
• 1/4 cup frozen peas, thawed
• 3 tbsp cornstarch dissolved in 3 tbsp water
• 2 egg whites, lightly beaten
• 1 tsp sesame oil
• 1/4 tsp white pepper
• Salt to taste

 

 

Method:
 

1. Bring water, broth, ginger and green onion to a boil.
2. Reduce heat and simmer 15 minutes.
3. Remove and discard ginger and green onion.
4. Add mushrooms, tofu, crabmeat and peas; simmer for one minute.
5. Add cornstarch solution and simmer, stirring until soup thickens.
6. Add egg whites, sesame oil, white pepper and salt to taste before serving.

We're hungry for new recipes! We need your recipe contribution. Please share yours with us!

Send your recipe to: dcardona@kreinik.com