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Sort Of Hot And Sour Soup

soups, tofu

6 cups vegetable or chicken stock
1 bag (10 oz) frozen diced mixed vegetables
1 pkg (12 oz) extra-firm tofu; diced
1/2 cup fine egg noodles
3 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot pepper sauce
1 egg; beaten
1 cup bean sprouts

In large saucepan, bring stock to boil. Add frozen vegetables, tofu, noodles, vinegar, soy sauce, oil and hot pepper sauce; cook for 5 minutes or until noodles are tender but firm. Slowly pour in egg, stirring constantly for 2 minutes. Ladle into warmed soup bowls; top with bean sprouts. Serve with whole wheat rolls. Tofu tips: Extra-firm tofu is very versatile. Cut it into slabs and soak in a favourite marinade, then grill or bake. Cut it into fingers brown in a skillet, then serve with -a favourite dipping sauce. Crumble it and use instead of ground beef in chili or tacos.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings

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