Dragon's breath soup

Yield: 1 Servings

Measure Ingredient
3½ ounce Shiitake Mushrooms
½ pack Lowfat firm tofu, cubed
1 cup Bean sprouts
2 cans (10.5 oz) vegetable broth
3 tablespoons White wine vinegar
1 teaspoon Soy sauce
1 tablespoon Rice vinegar
Dried small hot red peppers (to taste)
½ cup Chopped green onions
2 tablespoons Cornstarch
2 tablespoons Water
1 Egg white
1 Clove minced garlic

In a large saucepan saute' rice vinegar and hot peppers, garlic, green onions, and bean sprouts for 2 minutes. Roughly chop mushrooms and remove stems. Add to pan, saute' 3 minutes. Add broth, white wine vinegar, soy sauce and tofu. Bring to a boil and then simmer for 3 minutes. Mix cornstarch with water. Add to pan and stir (it won't thicken very much).

Remove pan from heat. Drizzle egg white into soup, stirring constantly (like for egg-drop soup). Makes 4 servings.

Posted to fatfree digest V96 #294 Date: Thu, 24 Oct 96 16:30:03 cst From: TIFFANY PEREDA <tpereda@...>

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