| Eggless Drop Soup 1/3 box firm tofu, frozen overnight and thawed 3 cups veggie �chicken� broth 1 cup water � cup mushrooms, sliced � cup onion, diced 1 clove garlic, minced 1 tbsp. light soy sauce 1 tbsp. cornstarch, mixed with water chopped green onion, for garnish In a medium saucepan, bring broth, water, mushrooms, onion, garlic and soy sauce to a boil. Simmer 20 minutes or until veggies are tender. Strain and return liquid to saucepan (reserve veggies for garnish, if desired). Bring liquid to boil and add tofu, crumbling and stirring it as you add. Let simmer for 5 minutes. Mix cornstarch with water and add to soup, stirring until slightly thickened. Serve immediately adding additional soy sauce and green onion garnish. NOTE: I prefer to leave the veggies in but my family prefers it strained like the egg drop soup served in Chinese restaurants. |