| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Boxes; (10 oz) frozen chopped spinach |
| 8 |
oz |
Fresh shiitake mushrooms; discard the stem and slice, (or 10 dried ones soaked in boiling water for 10 minutes, drained and then sliced. Discard the stem. It's tough.) |
| 1 |
lb |
Frozen tofu; thawed and cubed |
| 6 |
c |
Vegt broth |
| 1 |
bn |
Green onions; chopped |
| 1 |
tb |
Grated fresh ginger |
| 1 |
ts |
5-spice powder |
| 1 |
lg |
Cloves garlic; minced, (up to 2) |
| 1 |
c |
Very soft cooked brown rice |
| 1 |
ts |
Sesame oil; (optional) |
| 2 |
|
Egg whites |
INSTRUCTIONS
When my husband came back from a trip to China he described a soup he
really loved, so I came up with this version. They call it porridge. We
have had it for breakfast. Yum! This makes a lot also.
Throw everything together in a large pot (except the egg whites) and cook
until onions are tender and porridge is fragrant, about 30-45 minutes. Then
beat the egg whites (if using) with a little water and pour slowly into the
porridge. Stir gently into the porridge and serve.
Posted to fatfree digest V98 #005 by JBennicoff <JBennicoff@aol.com> on Jan
5, 1998
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