VegPlanet: carrot dumplings in lemongrass broth

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* Exported from MasterCook *

 

Carrot Dumplings in Lemongrass Broth

 

Recipe By :Didi Emmons : Vegetarian Planet

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

CARROT DUMPLINGS:

1 1/2 cups finely grated carrots

3 tablespoons minced scallions or chives

2 eggs -- separated

1/2 teaspoon salt

6 tablespoons soft silken tofu

1 cup unbleached all-purpose flour

8 cups Lemongrass and Mushroom Broth -- see recipe

4 plum tomatoes

1 tablespoon hot chile sauce -- or more to taste

or 1/2-tsp red chile flakes

fresh lime juice -- to taste

1/4 cup chopped cilantro

 

MAKE THE DUMPLINGS: Mix the carrots, scallions or chives, egg yolks, and salt

together in a large bowl. Add the tofu and use a potato masher to incorporate

the tofu into the mixture.

In another bowl, whisk the egg whites for about 1 minute, until they are frothy

and tripled in volume but form no peaks.

 

Add the tofu mixture to the white and beat with a whisk for 10 seconds. Then add

the flour to the mixture, in three batches, folding it in with a plastic spatula

until it is all incorporated. Chill the mixture for 20 minutes.

 

MAKE THE BROTH (about 8 to 10 cups). While it simmers, cut tomatoes in half

lengthwise; then sliced into 1/4-inch half-rounds.

 

Using a soup spoon, drop spoonfuls of the dumpling batter into the simmering

broth. Cook the dumplings for 5 to 7 minutes. Add tomatoes and cook for 2 to 3

minutes more. Season to taste with the chile sauce or flakes and salt. Remove

the lime half, and squeeze out the juice into the stew. Taste and add more lime

juice to taste, if desired.

 

Serve in large bowls with chopped cilantro sprinkled on top. Let the dinners

remove the lemongrass pieces as they eat.

 

Description:

" Silken tofu and frothy egg white make light dumplings. "

S(Veg-Recipes):

" Hanneman 03/30/01 "

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

Per Serving (excluding unknown items): 295 Calories; 6g Fat (21.3% calories from

fat); 9g Protein; 41g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 762mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Inspired by many different Vietnamese noodle soups, this dish is light,

yet substantial enough to be a dinner.

Nutr. Assoc. : 0 4921 26087 0 0 0 0 0 0 0 2130706543 0 0

 

 

* Exported from MasterCook *

 

Lemongrass and Mushroom Broth

 

Recipe By :Didi Emmons : Vegetarian Planet

Serving Size : 0 Preparation Time :0:00

Categories : Kitpath Soup

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil -- or corn oil

1 1/2 cups sliced onion

2 lemongrass stalks

3 garlic cloves -- minced

1 1/2 cups fresh shiitake mushroom caps -- thinly sliced

or white button mushrooms with stems -- thinly sliced

8 cups water or basic vegetable stock

1 cup sherry

1 teaspoon salt or 3-tbs Vietnamese fish sauce

1 lime half -- (do not slice)

(reserve other half for juice, if desired)

 

 

Heat oil over medium-high in a large pot. Add onions and saute for 5 minutes or

until soft.

 

While they cook, remove the tough outer leaves from the stalks of lemongrass,

then cut each stalk into three pieces about 4 inches long. Crush the lemongrass

by smashing each with a heavy pan.

 

Add the lemongrass, garlic and mushrooms to the onions. Cook for 3 minutes more,

stirring often.

 

Add the stock or water, the sherry, the salt (or fish sauce) and the lime half

to the pot, and bring the mixture to a boil. Let the broth simmer for 15

minutes. Yield is approximate.

 

 

Description:

" See Carrot Dumplings in Lemongrass Broth "

S(Veg-Recipes):

" Hanneman 03/30/01 "

Yield:

" 10 cups "

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

Per Serving (excluding unknown items): 576 Calories; 14g Fat (37.4% calories

from fat); 6g Protein; 49g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

2215mg Sodium. Exchanges: 4 Vegetable; 1/2 Fruit; 2 1/2 Fat.

 

Serving Ideas : Use as soup base. Or serve as a light broth - remove lime half

and lemon grass before serving. Add lime juice to taste. Add fast cooking

vegetables, noodles and/or tofu, if desired. Garnish with cilantro if desired.

 

 

 

Nutr. Assoc. : 0 0 2130706543 0 4204 2130706543 1582 0 1326 824 0 0

 

 

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