posted by Sue Freeman 08-06-98 9:55 PM
* Exported from MasterCook *
Dragon's Breath
Recipe By : Cooking Light, October 1994, page 144
Serving Size : 4 Preparation Time :0:29
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
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.
Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended; add to soup, stirring constantly.
Cook 1 minute or until thickened, stirring constantly.
Remove from heat; slowly drizzle egg white into soup, stir constantly with handle of a wooden spoon.