 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
From Cooking Light. Serving size = 1.75 cups. Per serving: 158 cals Ingredients:
5 dried shiitake mushrooms (about 1/4 ounce) |
5 dried wood ear mushrooms (about 1/4 ounce) |
32 ounces vegetable broth (fat-free, less-sodium) |
2 1/4 cups water, divided |
1 tablespoon fresh ginger, minced and peeled |
1 teaspoon garlic, minced |
1/4 cup rice vinegar |
1 tablespoon low sodium soy sauce |
1/2-1 teaspoon fresh ground black pepper |
1/2 lb firm tofu, drained and cut into 1/4-inch cubes (reduced fat) |
2 1/2 tablespoons cornstarch |
4 large egg whites, lightly beaten |
1/2 cup green onion, chopped |
1/4 cup fresh cilantro, minced |
1 teaspoon dark sesame oil |
chili oil (optional) |
Directions:
1. Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
2. Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.
3. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.
|
|