Ingredients:
1 T. dry shiitake mushrooms
1 T. salad oil
1 garlic clove, minced
1 T. fresh ginger, minced
6 c. canned vegetable broth
1 lb. regular tofu, cubed
3 T. lemon juice
2 T. soy sauce
3 T. cornstarch
4 small green onions
1 c. crisp noodles
Directions:
Cover mushrooms with hot water; soak for 20 minutes. Drain and discard stems. Cut caps into thin strips. Set aside. Pour oil into a large pan. Add ginger and garlic; stir till garlic is slightly brown. Add broth and mushrooms; bring to a boil. Add tofu, cover, and continue cooking for 5 minutes.
In a small bowl, combine lemon juice, soy sauce, and cornstarch; stir till smooth. Add small amount of hot liquid to mixture; gradually add mixture to mushroom/tofu mixture in pan. Bring to a boil. Stir in chopped onions. Serve with crisp noodles on the side. Serves: 6.
Nutritional Information:
Calories per serving: 162; protein: 9 grams; carbohydrate: 18 grams; fat: 7 grams; cholesterol: 0 milligrams; fiber: 2 grams.
Nancy Wong
