| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Eggs | Soups, And, Stews | 4 | Servings | |
INGREDIENTS
| 1/2 | oz | Dried shiitake mushrooms |
| 1 | c | Hot water |
| Vegetable cooking spray | ||
| 1/2 | ts | Chili oil |
| 1 | c | Fresh bean sprouts |
| 1/2 | c | Sliced green onions |
| 1/2 | ts | Bottled minced fresh garlic |
| 3 | tb | White wine vinegar |
| 1 | tb | Low-sodium soy sauce |
| 1/8 | ts | White pepper |
| 21 | oz | Low-salt chicken broth; (2 cans) |
| 10 1/2 | oz | Firm tofu (1/2 package); drained |
| 2 | tb | Cornstarch |
| 2 | tb | Water |
| 1 | Egg white; lightly beaten |
INSTRUCTIONS
Place mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes; let stand 15 minutes. Drain mushrooms; discard stems. Coarsely chop mushroom caps; set aside. Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add chopped mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes. Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended; add to soup, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon. Yield: 4 cups (serving size: 1 cup). Recipe by: Cooking Light, October 1994, page 144 Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@sover.net> on Jan 31, 1998
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