Hot and Sour Soup

Ingredients:

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil


Method:
Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Lettuce, parsley and potato soup

Ingredients
1 medium onion
2 medium potatoes
2 cos lettuces
1 large bunch parsley
1.5 pints vegetable stock
Salt and pepper
2tsb vegetable oil or butter if available




Method
Chop the onion, sweat in butter or oil until soft. Add the potato and cook
gently for a further 3 minutes. Add the stock and simmer for 10 minutes.
Add the chopped lettuce and parsley and continue simmering until all
ingredients are completely cooked. Liquidise and season to taste with salt
and pepper.

Quick Soup

Cooking time: 30 minutes. Quantity: 6 helpings




Ingredients:
4 breakfast cupfuls of stock or water
1 tablespoon of household milk
chopped parsley, or watercress or sliced cabbage 1lb mixed vegetables
1-1½ teaspoons salt
2 tablespoons wheat meal flour




Method:
Put 3 breakfast cupfuls of stock or water on to boil.
Wash and grate or shred the vegetables.
Add salt and vegetables to stock, cook until tender and season.
Blend flour and household milk with 1 breakfast cupful of water and pour
into the soup
Stir and cook for 3-5 minutes.
Serve with parsley, watercress or cabbage.

Asparagus Crab Soup

Ingredients:
• from 6 tails crab
· 2 tablespoons butter / margarine
· 1 item onions, sliced thinly
· salt to taste
· pepper to taste
· 1 ¼ liter of broth / water, bring to a boil
· 2 tablespoons cornstarch, stirred with a little water
· 200 grams of asparagus tin
· 1 egg, beaten

Method:
· Boil crab in boiling water until skin color changes,
remove and let stand until cool. After that, remove the meat
crab.
· Heat margarine in a skillet, saute onion until
and enter kepitang fragrant meat, salt and pepper. After
Then enter this stir into the pan of broth / water
boiling.
· Enter the liquid cornstarch, stirring until thickened then
enter the asparagus. Finally enter the beaten eggs and stir
slowly until blended. Remove and serve while hot.

Serves 6.