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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 4 |
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Hot in temperature and flavor, this vegetarian version of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving time for a substantial one-dish meal. Recipe by Robin Robertson, found on Ingredients:
1 small yellow onion, chopped |
1 large carrot, halved lengthwise and thinly sliced on a diagonal |
1 celery, thinly sliced on a diagonal |
6 ounces can sliced water chestnuts, drained |
2 garlic cloves, finely minced |
1 teaspoon peeled and grated fresh ginger |
1/4 teaspoon red pepper flakes |
5 1/2 cups vegetable stock |
1 tablespoon tamari or 1 tablespoon other soy sauce |
8 ounces extra firm tofu, drained and diced |
4 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced |
1 ounce snow peas, strings trimmed and cut into 1-inch pieces |
3 scallions, chopped |
1/2 teaspoon toasted sesame oil or 1/2 teaspoon chinese hot oil |
Directions:
1. n a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
2. • About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.
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