Yield: 4 Servings
Measure | Ingredient |
---|---|
½ ounce | Dried shiitake mushrooms |
1 cup | Hot water |
\N \N | 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 \N | 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