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 |
\N \N | Dried small hot red peppers (to taste) |
½ cup | Chopped green onions |
2 tablespoons | Cornstarch |
2 tablespoons | Water |
1 \N | Egg white |
1 \N | 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@...>