| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Shiitake Mushrooms |
| 1/2 |
pk |
Lowfat firm tofu, cubed |
| 1 |
c |
Bean sprouts |
| 2 |
cn |
(10.5 oz) vegetable broth |
| 3 |
tb |
White wine vinegar |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Rice vinegar |
|
|
Dried small hot red peppers (to taste) |
| 1/2 |
c |
Chopped green onions |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
|
Egg white |
| 1 |
|
Clove minced garlic |
INSTRUCTIONS
In a large saucepan saute' rice vinegar and hot peppers, garlic, green
onions, and bean sprouts for 2 minutes. Roughly chop mushrooms and remove
stems. Add to pan, saute' 3 minutes. Add broth, white wine vinegar, soy
sauce and tofu. Bring to a boil and then simmer for 3 minutes. Mix
cornstarch with water. Add to pan and stir (it won't thicken very much).
Remove pan from heat. Drizzle egg white into soup, stirring constantly
(like for egg-drop soup). Makes 4 servings.
Posted to fatfree digest V96 #294
Date: Thu, 24 Oct 96 16:30:03 cst
From: TIFFANY PEREDA <tpereda@mstar.com>
A Message from our Provider:
“Famous last words: I did it my way”