Chinese porridge

Yield: 1 Servings

Measure Ingredient
2 \N 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 \N 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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