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Dragon's Breath

posted by Sue Freeman 08-06-98 9:55 PM
Cooking Light, October 1994, page 144





List of Ingredients



• 1/2 ounce dried shiitake mushrooms
  
• 1 cup hot water
  
• Vegetable cooking spray
  
• 1/2 teaspoon chili oil
  
• 1 cup fresh bean sprouts
  
• 1/2 cup sliced green onions
  
• 1/2 teaspoon bottled minced fresh garlic
  
• 3 tablespoons white wine vinegar
  
• 1 tablespoon low-sodium soy sauce
  
• 1/8 teaspoon white pepper
  
• 21 ounces low-salt chicken broth -- (2 cans)
  
• 10 1/2 ounces firm tofu -- (1/2 package) drained
  
• 2 tablespoons cornstarch
  
• 2 tablespoons water
  
• 1 egg white -- lightly beaten
  






Instructions



1. Place mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes; let stand 15 minutes. Drain mushrooms; discard stems. Coarsely chop mushroom caps; set aside.
   
2. Coat a large saucepan with cooking spray; add oil, and place over medium- high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add chopped mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes.
   
   
3. Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended; add to soup, stirring constantly. Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon.
   
   
   
4. Serving Size : 4