Makes 8 servings
This soup is quick to prepare and makes a good introduction to a meal of stir-fried shrimp and vegetables. Double broth means simply that chicken broth is used to poach more chicken, which doubles the flavor of the broth. To serve this soup on its own as an entire meal, increase the amount of chicken breast and include as many of the following items as you like: broccoli florets, sliced celery, shredded bok choy or celery, cabbage, snow peas, green beans, chick peas, or cucumbers. Conclude the meal with a fruit sorbet or ice.
1 cup diced soft tofu
1/2 pound boneless, skinless, chicken breasts
2 quarts Chicken Broth (page 16 of the book)
8 shiitake mushrooms (dry or fresh)
6 scallions, sliced diagonally
2 tablespoons chopped fresh cilantro
2 teaspoons minced fresh ginger root
4 teaspoons soy or tamari sauce
1/2 teaspoon freshly ground black pepper, or to taste
Freshly squeezed lime juice, to taste
Place the tofu on paper toweling and let drain.
Trim any visible fat from the chicken breast and discard. Cut the chicken into strips.
Bring the broth to a simmer in a soup pot over high heat. Add the chicken, reduce the heat to low, and simmer 10 minutes. Skim any foam that rises to the surface.
Add the tofu, shiitakes, scallions, cilantro, and ginger. Simmer until all the ingredients are heated through and the flavors are blended, 5-10 minutes.
Add the soy sauce, pepper, and lime juice. Serve in a heated bowl.
The Culinary Institute of America Book of Soups
More Than 100 New Recipes From America's Premier Culinary College
Recipe reprinted by permission.
This page created December 2005
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