Chinese porridge
1 Servings
Ingredients
Quantity | 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 |
Directions
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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