Dragon's breath soup
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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@...>