Recipe - Dragons Breath Soup

3 One half ounce Shiitake Mushrooms
One half pack Lowfat firm tofu, cubed
1 cup Bean sprouts
2 cn (10.5 oz) vegetable broth
3 tablespoon White wine vinegar
1 teaspoon Soy sauce
1 tablespoon Rice vinegar
Dried small hot red peppers
(to taste)
One half cup Chopped green onions
2 tablespoon Cornstarch
2 tablespoon Water
1 Egg white
1 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 eggdrop soup). Makes 4 servings.

Posted to fatfree digest V96 #294

Date: Thu, 24 Oct 96 16:30:03 cst

From: TIFFANY PEREDA tpereda@mstar.com