Recipe - Chinese Porridge

2 Boxes; (10 oz) frozen
chopped spinach
8 ounce Fresh shiitake mushrooms;
discard the stem and slice,
(or 10 dried ones soaked in
boiling water for 10
minutes, drained and then
cut or sliced up . Discard the stem.
It's tough.)
1 pound Frozen tofu; thawed and
cubed
6 cup Vegt broth
1 bn Green onions; chopped
1 tablespoon Grated fresh ginger
1 teaspoon 5spice powder
1 lg Cloves garlic; minced, (up
to 2)
1 cup Very soft cooked brown rice
1 teaspoon Sesame oil; (optional)
2 Egg whites

When my husband came back from a trip to China he described a soup he
really loved, so I came up with this version. They call it porridge. We
have had it for breakfast. Yum! This makes a lot also.

Throw everything together in a large pot (except the egg whites) and cook
until onions are tender and porridge is fragrant, about 3045 minutes. Then
beat the egg whites (if using) with a little water and pour slowly into the
porridge. Stir gently into the porridge and serve.

Posted to fatfree digest V98 #005 by JBennicoff JBennicoff@aol.com on Jan
5, 1998