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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: Asian Soups
Date: July 23, 2009 at 1:30 pm PST

In Reply to: Asian Soups posted by Ashu on July 22, 2009 at 12:39 pm:

Hi, Ashu! I'm busy getting ready for company, so
don't have much time. But here are two favorites of
ours:

BRYANNA’S VEGAN VIETNAMESE FISHERMAN’S SOUP serves
6

1 large onion, chopped
2 cloves garlic, chopped
2 carrots, slivered
3 cups vegetarian broth
6 large Asian dried mushrooms (such as shiitakes or
Chinese black mushrooms), soaked 30 minutes in 2
cups hot water, trimmed and sliced
1 cup mushroom soaking water
1 cup canned or fresh diced tomatoes
2 cups shredded cabbage
19 oz. can pineapple tidbits, unsweetened, with
juice
1/2 pound firm tofu, cut into small cubes
1 tsp. chile paste (no fish or shrimp)
2 T. sugar
3 T. soy sauce
2 T. grated fresh ginger
freshly ground black pepper to taste
3 stalks lemon grass OR 1 T. grated organic lemon
zest
OR juice and zest of 1 lime
FOR A MORE “SEAFOODY” FLAVOR: add pinch of kelp
powder and/or 1 or 2 T. dulse flakes OR nori flakes


Simmer the above ingredients in a pot JUST until the
cabbage and carrots are crisp-tender. Add:

2 T. fresh chopped mint, basil or cilantro
2 T. tamarind concentrate
2 pinches salt

Taste for seasoning. Serve each bowl with:

fresh bean sprouts and chopped or slivered green
onions for garnish


BRYANNA'S JAPANESE NOODLE SOUP Serves 4-6
This is an easy, inexpensive and delicious
meal for days when you have little time or energy.

4 c. water
4 c. good vegetarian broth
1/4 c. dry sherry (or Japanese rice wine)
1/4 c. Japanese soy sauce
1 slice fresh ginger, smashed
12 oz. firm tofu, Oven-Fried Tofu (below), or
pan=fried tofu triangles, or commercial deep- fried
tofu cubes or triangles (atsuage), cut into strips
2 carrots, in julienne strips
8 oz. dry noodles (can be soba or spaghettini),
cooked and drained
4 oz. snow peas or frozen baby peas
10 oz. cleaned fresh spinach
(or use finely shredded cabbage instead)
sliced green onions and roasted sesame oil for
garnish

Bring broth and water to a boil in a large
pot. Add sherry, soy sauce, ginger, tofu, and
carrots. Simmer 5 minutes. Add the cooked noodles
(and cabbage, if using). Simmer 2 minutes. Add the
peas and spinach (if using),and simmer 1 more
minute. Serve with green onions and sesame oil
sprinkled over each serving..

OVEN-FRIED TOFU
Use firm tofu. Cut the block in half
crosswise, then each half in half horizontally.
Then cut each piece into triangles. Place these on
dark oiled cookie sheets and oil the tops. Bake at
500EF 5-7 minutes per side, or until golden and
puffy. These may be frozen for future use.

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