Chinese-Style Vegetable Soup
From: Andree, Levis, Quebec, Canada
Servings: 6
IngredientsPreparation
  • 5 cups [1.25 L] chicken broth
  • 2 tablespoons [30 mL] rice vinegar
  • 1 tablespoon [15 mL] soy sauce
  • 1 teaspoon [5 mL] freshly grated ginger
  • 1 carrot, diced
  • 1/2 cup [125 mL] sliced mushrooms
  • 1 small zucchini, into strips
  • 1 garlic clove, finely chopped
  • Worcestershire sauce, to taste
  • Few drops Tabasco sauce
  • 1 green onion, finely chopped
  • 3/4 cup [190 mL] tofu [bean curd], into small strips
  • 2 tablespoons [30 mL] cornstarch
  • 3 tablespoons [45 mL] water
  • Pour chicken broth into a large casserole; add remaining ingredients, except tofu, cornstarch and water.
  • Simmer for 10 to 15 minutes adding tofu strips towards the end of the cooking time.
  • Thicken with cornstarch, already dissolved in water.
  • Serve immediately.