Madison Area CSA Coalition


  • 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.