Madison Area CSA Coalition

Ingredients

• 6 cups chicken broth
• 2-3 teaspoon sesame oil
• 2 oz dried mushrooms soaked in water until plump and cut into strips (strain the liquid and use it for some of the broth)
• ½ teaspoon hot chile oil
• 5-6 oz. baked tofu in 1/2 in. cubes
• 4-5 teaspoon water mixed with
• ¼ lb chard leaves cut into strips
• 2-3 tablespoon corn starch
• 3-4 tablespoon soy sauce
• 1 egg beaten
• 3 tablespoon rice wine vinegar
• ¼ cup chopped cilantro
• Lots of freshly ground black pepper
• 3-4 slender green onions chopped

Bring broth to boil in saucepan. Add mushrooms and simmer 5 minutes. Add chard, simmer 1 minute. Add soy, vinegar, sesame oil, chile oil, and tofu. Stir and heat through. Stir in cornstarch mixture. Add egg, stirring until cooked, 1 minute. Served topped with cilantro and green onions. This recipe is adapted from Great Greens by Georgeanne Brennan. Makes 6 servings.