Dragon's breath
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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