VT Pasta

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Hot And Sour Noodle Soup

M-a-a-arvelous Macaroni Chili

 

* Exported from MasterCook *

 

Hot And Sour Noodle Soup

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 54

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

29 ounces canned vegetable broth

1 cup water plus

2 tablespoons water

3 ounces thin soba or somen noodles -- (buckwheat)

15 ounces canned straw mushrooms -- drained

(see Helpful Hints)

1/2 cup finely diced red bell pepper

1/2 cup drained canned bamboo shoots

cut in half lengthwise

3 tablespoons rice vinegar or white vinegar

2 tablespoons tamari -- (see

Helpful Hints) or soy sauce

1 1/2 teaspoons hot chill oil

(see Helpful Hints)

5 ounces low-fat extra-firm tofu, -- diced

(1/2 of a 10 1/2 ounce package)

2 teaspoons cornstarch

2 slightly beaten egg whites -- optional

1/2 cup thinly sliced scallions

2 teaspoons sesame oil

 

An Asian favorite.

 

Combine the broth, 1 cup of the water, and noodles in a large saucepan.

Bring to a boil over high heat. Reduce heat to medium-low and simmer 2

minutes. Stir in the mushrooms, bell pepper, and bamboo shoots. Simmer,

uncovered, 4 minutes,

 

Add the vinegar, tamari or soy sauce, and chili oil to the noodle mixture,

and simmer 1 minute. Stir in the tofu; simmer 1 minute more.

 

In a cup or a small bowl, combine the remaining 2 tablespoons water and

cornstarch, stirring until smooth. Stir the cornstarch paste into the soup

and simmer 1 minute, stirring once. If desired, slowly pour in the beaten

egg whites while stirring the soup in one direction. Stir in scallions and

sesame oil; ladle into soup bowls.

 

Makes 4 servings

 

Per Serving 199 Calories; 10g Protein; 6g Fat; 30g Carbohydrates; 0

Cholesterol; 2g Fiber.

 

Substitute a 3-ounce package of ramen noodles for the soba or somen. (Use

the enclosed flavor packet for another purpose.)

 

Helpful Hints: Straw mushrooms are small, tannish-gray mushrooms so-named

because they are grown on straw. They are sometimes available dried in

gourmet food shops, but are widely available canned in supermarkets.

 

Tamari is a naturally brewed, strong- flavored soy sauce that contains no

sugar and usually no wheat. It is available in supermarkets, natural food

stores, and Asian groceries.

 

Hot chili oil is vegetable oil infused with hot chili peppers. it is sold

in supermarkets and natural food stores.

 

 

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* Exported from MasterCook *

 

M-a-a-arvelous Macaroni Chili

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 81

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup elbow macaroni

2 teaspoons canola oil

1 medium yellow onion -- diced

1 green bell pepper -- seeded and diced

2 stalks celery -- diced

3 cloves garlic -- minced, up to 4

28 ounces canned stewed tomatoes -- undrained

15 ounces canned red kidney bean -- drained

11 ounces canned corn kernels -- drained

(about 1 cup)

1 1/2 tablespoons chili powder

2 teaspoons dried oregano

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

 

Chili and macaroni, two all-American staples, team up for a hearty " down

home " meal brimming with comforting flavors and textures.

 

In a medium saucepan, bring 3 quarts of water to a boil over medium-high

heat. Place the macaroni in the boiling water, stir, and return to a boil.

Cook until al dente, about 6 minutes, stirring occasionally. Drain in a

colander.

 

Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add

the onion, bell pepper, celery, and garlic and cook, stirring, for 7

minutes. Stir in all of the remaining ingredients, and bring to a simmer.

Cook over medium-low heat for 15 minutes, stirring occasionally. Blend in

the cooked macaroni and cook for 5 minutes more over low heat. Remove from

the heat and let stand for 5 to 10 minutes before serving.

 

Ladle into bowls and serve with warm corn bread.

 

Makes 6 servings

 

Per Serving: 226 Calories; 9g Protein; 3g Fat; 44g Carbohydrates; 0

Cholesterol; 843 mg Sodium; 7g Fiber.

 

 

 

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