Yield: 1 Servings
|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|
|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@...>