Cut the tofu in 1/2-inch squares. Peel the asparagus stems if they are tough or gritty; cut asparagus in 1/8-inch slices, on a steep diagonal.

Put all the ingredients except the asparagus in a large saucepan; cover the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the asparagus and cook for 1 minute more.

Serve hot or refrigerate until needed and then reheat. This recipe yields about 5 cups of soup.

Comments: This is a light, porkless version of the traditionally hearty hot and sour soup. May be made ahead and reheated just before serving.

Recipe

Harmony Books, a division of Crown Publishers, Inc., New York - 176 pages - $19.00.

Formatted for MasterCook Ii by: Joe Comiskey {* Prodigy Service Id #

Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service Id#

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