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