Dragon's breath

Yield: 4 Servings

Measure Ingredient
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
2 tablespoons Cornstarch
2 tablespoons Water
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

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