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