| 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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