chinese porridge
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Boxes; (10 oz) frozen chopped spinach |
| 8 ounces | 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 pounds | Frozen tofu; thawed and cubed |
| 6 cups | Vegt broth |
| 1 bunch | Green onions; chopped |
| 1 tablespoon | Grated fresh ginger |
| 1 teaspoon | 5-spice powder |
| 1 large | Cloves garlic; minced, (up to 2) |
| 1 cup | Very soft cooked brown rice |
| 1 teaspoon | Sesame oil; (optional) |
| 2 | Egg whites |
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@...> on Jan 5, 1998
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