Swiss Chard With Hot and Sour Broth
Serves: 4
3 large bunches (about 2 pounds) fresh Swiss chard
2 cups vegetable or chicken stock (see Appendix)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon fresh ground black pepper
1 teaspoon sesame oil
1 dried red chili
1/2 cup tofu, cut into ¼-inch cubes
In a saucepan, combine stock, soy, rice wine vinegar, black pepper, sesame oil, and tofu. Break the chili in half and drop into pan. Bring mixture to a simmer over medium heat. Simmer for 5 minutes, remove from heat and set aside.
Bring 3 quarts of salted water to a boil over high heat. Cut the stems from the Swiss chard and chop the chard into 1-inch strips. Boil the leaves for 5 minutes until tender, drain chard in a colander. Scoop chard into 4 deep soup cups, ladle 1/2 cup of hot and sour broth into each cup. Serve immediately.
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