Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cooking Light 10/94
Carolyn Shaw 6-95
1/2 oz Dried shiitake mushrooms
1 c Hot water
Vegetable cooking spray
1/2 ts Chili oil
1 c Fresh bean sprouts
1/2 c Sliced green onions
1/2 ts Bottled minced fresh garlic
3 tb White wine vinegar
1 tb Low sodium soy sauce
1/8 ts White pepper
2 cn (10 1/2oz) low salt chicken
Broth
1/2 pk (10.5oz0 firm tofu, drained
And cubed
2 tb Cornstarch
2 tb Water
1 Egg white, lightly beaten

Place mushrooms in a bow; add hot water. Microwave on high 2 minutes.
Let stand 15 minutes; drain. Discard stems, coarsley chop and set
aside.

Coat a large pan with cooking spray; add oil and het over medium-high
heat. Add bean sprouts, green onions and garlic. Saute 3 minutes or
until tender. Add muxhrooms, vinegar, soy sauce, pepper, chicken
broth and tofu; bring to a boil. Reduce heat and simmer 3 minutes.

Combine cornstarch and water until well blended. Add to soup, stirring
constantly until thickened, about 1 minute. Remove from heat; slowly
drizzle egg white into soup, stirring constantly with handle of a
wooden spoon. 4 (1 cup) servings.

Per serving: 104 calories, 7 g protein, 3.6 g fat (31%), 11.5 g
carbohydrate, 1.5 g fiber, 0 mg cholesterol, 3.3 mg iron, 169 mg
sodium, 54 mg calcium.
Submitted By CAROLYN SHAW On 08-13-95

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