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Yield: 4 servings
[edit] Ingredients
4 |
cups Homemade chicken stock |
4 |
tablespoons Dry sherry |
2 |
tablespoons Soy sauce |
1 |
Block |
4 |
Mushrooms -- thinly sliced |
1 |
Green onion -- finely |
|
Chopped |
½ |
Carrot -- shredded |
½ |
Lemon -- thinly sliced |
|
Tofu -- 5 cubes per serving |
[edit] Preparation
Step 1 |
1. In a large saucepan bring chicken stock to a simmer. Stir in sherry and soy sauce. Simmer several minutes. |
Step 2 |
2. Arrange your choice of garnishes in small bowls to pass at the table. |
Step 3 |
|
Step 4 |
1. Place chicken stock in a deep 2-quart casserole. Microwave, uncovered, on 100% power until stock boils, about 5 to 7 minutes. |
Step 5 |
2. Stir in sherry and soy sauce. Microwave on 30% power 2 minutes. |
Step 6 |
3. Continue with step 2. |
