Wednesday, September 4, 2013

[MC-AllEthnic-Recipes] Chinese Creamy Corn Soup - 7 pts plus

 

                     
* Exported from MasterCook *
                        Creamy Corn Soup - Chinese
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 30%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  toasted sesame oil
  1              small  yellow onion -- chopped small (1'/a cups)
  3             cloves  garlic -- pressed or minced
  2               cups  vegetable stock -- or 2 cups water plus 1 tablespoon soy sauce
  1              pound  frozen corn -- (1 bag) or 3 cups fresh corn
  2               cups  soymilk -- almond milk, rice milk or coconut milk
  1           teaspoon  sea salt -- or to taste
     1/2      teaspoon  five-spice powder
     1/4      teaspoon  ground white pepper -- or black pepper, or to taste
     3/4           cup  grated extra-firm tofu -- optional
  1         tablespoon  mirin -- optional
  1              pinch  cayenne
  1         tablespoon  arrowroot -- dissolved in 1/2 cup cold water
     1/4           cup  diced green onions
Place the oil in a medium pot over medium-high heat. Add the onion and
gar-lic and cook for 3 minutes, stirring frequently. Add 1 cup of stock
and 2 cups of corn and cook for 3 minutes, stirring occasionally. Transfer
the contents to a blender and carefully blend with 1 cup of soymilk.
Return the soup base to the pot and add the remaining stock, soymilk, and
cup of corn. Add all of the other ingredients except the arrowroot mixture
and green onion. Cook over low heat for 10 minutes, stirring occasionally.
Add the arrowroot mixture and stir until the soup slightly thickens. Cook
for an additional 5 minutes. Garnish with the green onion before serving.
Serves 4 to 6
 
Variations:
Replace the corn with vegetables such as broccoli, cauliflower, or
zucchini.
Replace the soymilk with rice or almond milk.
AuthorNotes: This is a silky soup that replicates the popular Chinese
restaurant dish. Adding the optional grated tofu creates the egglike
texture that is included in most versions. We blend the corn with soymilk
to create the "creamed corn" effect. Serve as a side with BBQ Tofu with
Snow Peas (page 119) and Szechuan Green Beans (page 110).
 
Cuisine:
  "Chinese"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Aug 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 243 Calories; 8g Fat (26.4%
calories from fat); 11g Protein; 36g Carbohydrate; 5g Dietary Fiber; 1mg
Cholesterol; 1065mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 5062 0 0 0 5679 0 0 0 2665

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