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          Here is a great, quick, spicy, soup recipe that also keeps
          well in the fridge and reheats well in the micro.  Enjoy!

          Dragon's Breath Soup

          3.5 oz Shiitake Mushrooms
          1/2 package lowfat firm tofu, cubed
          1 cup bean sprouts
          2 10.5 oz cans vegetable broth
          3 Tbpn white wine vinegar
          1 tspn soy sauce
          1 Tbpn rice vinegar
          dried small hot red peppers (to taste)
          1/2 cup chopped green onions
          2 Tbpn cornstarch
          2 Tbpn 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 egg-drop soup).

          Makes 4 servings