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Amaranth and Doufu SoupSoups and Congees
| Amaranth and Doufu Soup |
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Ingredients:
½ pound soft doufu, cubed
4 Chinese black mushrooms, soaked for one hour, stems discarded, caps slivered
5 fresh water chestnuts, peeled and minced
1 teaspoon salt
6 cups chicken broth
1 carrot, peeled and slivered
1 teaspoon sesame oil
2 cups amaranth leaves, half chopped, half cut in half
1 Tablespoon cornstarch mixed with 1 cup cold water
Preparation:
1. In a large pot, add the cubes of doufu, mushrooms,
water chestnuts, salt, and the chicken broth and the
carrot and bring to the boil, then reduce heat and
simmer for ten minutes.
2. Now add the amaranth leaves and the cornstarch
mixture, raise the temperature to the boil, and stir for
two minutes, then serve.
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