Dragon's breath^

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

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