Yield: 1 Servings
|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)|
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