Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Cooking Light 10/94 |
| \N \N | Carolyn Shaw 6-95 |
| 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 |
| 2 cans | (10 1/2oz) low salt chicken |
| \N \N | Broth |
| ½ pack | (10.5oz0 firm tofu, drained |
| \N \N | And cubed |
| 2 tablespoons | Cornstarch |
| 2 tablespoons | Water |
| 1 \N | Egg white, lightly beaten |
Place mushrooms in a bow; add hot water. Microwave on high 2 minutes.
Let stand 15 minutes; drain. Discard stems, coarsley chop and set aside.
Coat a large pan with cooking spray; add oil and het over medium-high heat. Add bean sprouts, green onions and garlic. Saute 3 minutes or until tender. Add muxhrooms, vinegar, soy sauce, pepper, chicken broth and tofu; bring to a boil. Reduce heat and simmer 3 minutes.
Combine cornstarch and water until well blended. Add to soup, stirring constantly until thickened, about 1 minute. Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon. 4 (1 cup) servings.
Per serving: 104 calories, 7 g protein, 3⅗ g fat (31%), 11½ g carbohydrate, 1½ g fiber, 0 mg cholesterol, 3.3 mg iron, 169 mg sodium, 54 mg calcium.
Submitted By CAROLYN SHAW On 08-13-95