Yield: 4 Servings
|½ ounce||Dried shiitake mushrooms|
|1 cup||Hot water|
|Vegetable cooking spray|
|½ teaspoon||Chili oil|
|1 cup||Fresh bean sprouts|
|½ cup||Sliced green onions|
|½ teaspoon||Bottled minced fresh garlic|
|3 tablespoons||White wine vinegar|
|1 tablespoon||Low-sodium soy sauce|
|⅛ teaspoon||White pepper|
|21 ounces||Low-salt chicken broth; (2 cans)|
|10½ ounce||Firm tofu (1/2 package); drained|
|1||Egg white; lightly beaten|
Place mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes; let stand 15 minutes.
Drain mushrooms; discard stems. Coarsely chop mushroom caps; set aside.
Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add chopped mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes.
Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended; add to soup, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon. Yield: 4 cups (serving size: 1 cup).
Recipe by: Cooking Light, October 1994, page 144 Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@...> on Jan 31, 1998