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Dragon's Breath

1/2 oz. dried shiitake mushrooms
1 cup hot water
vegetable cooking spray
1/2 tsp. chili oil
1 cup fresh bean sprouts
1/2 cup sliced green onions
1 clove garlic, minced
3 tbsp. white wine vinegar
1 tbsp. soy sauce
1/8 tsp. white pepper
2 10 1/2 oz. cans low-salt chicken broth
1/2 10.5 oz package firm tofu, drained and cubed
2 tbsp. cornstarch
2 tbsp. water
1 egg white, beaten

Place mushrooms in a bowl, add hot water.  Microwave on high for 2 minutes.  Let stand
15 minutes.  Drain mushrooms, discard stems.  Coarsely chop mushroom caps and set
Coat a large saucepan with cooking spray.  Add chili oil and place over medium-high heat
until hot.  Add bean sprouts, green onions, and garlic.  Sauté 3 minutes or until tender. 
Add chopped mushroom caps, vinegar and the next 4 ingredients, bring to boil.  Reduce
heat and simmer 3 minutes. 
Combine cornstarch and 2 tbsp. 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 with into soup, stirring constantly.

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