Recipe - Dragons Breath

One half ounce Dried shiitake mushrooms
1 cup Hot water
Vegetable cooking spray
One half teaspoon Chili oil
1 cup Fresh bean sprouts
One half cup Sliced green onions
One half teaspoon Bottled minced fresh garlic
3 tablespoon White wine vinegar
1 tablespoon Lowsodium soy sauce
1/8 teaspoon White pepper
21 ounce Lowsalt chicken broth; (2
cans)
10 One half ounce Firm tofu (One half package);
drained
2 tablespoon Cornstarch
2 tablespoon 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
mediumhigh 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, stirring constantly with handle of a wooden spoon. Yield: 4 cups
(serving size: 1 cup).

Recipe by: Cooking Light, October 1994, page 144

Posted to MCRecipe Digest V1 #1070 by Sue suechef@sover.net on Jan 31,
1998