Chinese tofu soup
Chinese tofu soup
Number
of people: 6
Difficulty:
Easy
Preparation
time: 15 min
Cooking
time: 20 min
Price:
reasonable
Ingredients
3
cubes of tofu
3
black mushrooms
150g tofu cut into thin
strips
150 g of soy noodles
3
shallots
1
carrot, grated
60 g bamboo shoots cut into
thin strips
60 g spinach cut into thin
strips
1
egg, beaten
1
tablespoon tamari
2
tablespoons flour
Fresh
coriander leaves
Preparation Chinese tofu soup
Soak
noodles and black mushrooms for 3 minutes in boiling water, then rinse with
cold water.
Stir
the tofu into 1.5 liters of boiling water. Bring to boil. Add the mushrooms,
shallots, spinach, carrot, bamboo and tofu.
Then
gently stir in the beaten egg and tamari.
Mix
thoroughly.
Cook
3 minutes.
Mix
the flour in 3 tablespoons of water.
Add
to the soup.
Stir
and cook for 2 minutes.
Sprinkle
with chopped cilantro.
Serve
very hot.
Ingredients
for Peanut Butterscotch Cookies Recipe
1/2 c Butter softened
1
ts Baking soda
3/4 c Packed brown sugar
1 c Salted peanuts
1/2 c Chunky peanut butter
6 oz Semi-sweet chocolate
chips
2
Eggs
6 oz (or) butterscotch
chips
1-1/2 c Flour
Peanut
Butterscotch Cookies Preparation
1.
Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add
peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well.
Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls
two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until
golden brown. Remove right away from cookie sheet and cool on wire rack.
Ingredients
for Doubly Chocolate Cookies Recipe
1 c Butter, softened
1-1/2 c Sugar
2
Eggs
2
ts Vanilla
2 c All-purpose flour
2/3 c Cocoa powder
3/4
ts Baking soda
1/4
ts Salt
2 c Semi-sweet chocolate
chips
1/2 c Chopped nuts (optional)
Doubly
Chocolate Cookies Preparation
Heat
oven to 350F. In
large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir
in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto
ungreased cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen
cookies.
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