Recipe Search: Asian Noodle Bowl/Soups

[Babs56]

I've searched the recipe archives to no avail. Does anyone remember or have the issue that had a number of Asian Noodle/Soup recipes. One my family loved had mushrooms, maybe miso, and some beaten egg. The ones in the archives aren't the ones I remember.

[Alisa]

I'm at work right now so I can't look it up but I remember the article - I'm sure it was this year...maybe April?

[Laura B]

I am having trouble finding a soup with all of those ingredients. I'll keep looking!



[This message has been edited by Laura B (edited 06-23-2001).]

[valchemist]

could this be it? oops...editing here. now that I look at it, there are no noodles. but it is asian and it has egg and mushroom. oh well.


* Exported from MasterCook *

Dragon's Breath

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1994 Soups And Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
1/2 teaspoon chili oil
1 cup fresh bean sprouts
1/2 cup sliced green onions
1/2 teaspoon bottled minced fresh garlic
3 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1/8 teaspoon white pepper
2 (10 1/2-ounce) cans low-salt chicken broth
1/2 (21-ounce) package firm tofu -- drained
2 tablespoons cornstarch
2 tablespoons water
1 egg white -- lightly beaten

Place mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes; let stand 15 minutes.

Drain mushrooms; discard stems. Coarsely chop mushroom caps; set aside.

Coat a large saucepan with cooking spray; add 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 next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes.

Combine cornstarch and 2 tablespoons 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 white into soup, stirring constantly with handle of a wooden spoon.

(serving size: 1 cup)

Source:
"Cooking Light, October 1994, page 144"
Copyright:
"Cooking Light"
Yield:
"4 cups"

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Per Serving (excluding unknown items): 126 Calories; 5g Fat (30.2% calories from fat); 15g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.




[This message has been edited by valchemist (edited 06-23-2001).]

[Zinnia]

Was it from CL March 2001, "Miso Soup w/ Enoki Mushrooms" page 176? http://www.cookinglight.com/bbs/smile.gif Zinnia