How to make it

  • Drain the mushrooms, remove and discard the stems, cut them into small pieces, and set aside.
  • In a large nonreactive saucepan, bring the broth to a boil; add the spinach and cook until just wilted, stirring often. Add the mushrooms and noodles and cook just to heat through.
  • Season the soup with soy, vinegar, and Tabasco. Add the tofu and pepper and stir just to heat through.
  • Scramble the egg whites and egg together and while the soup is simmering, stir it with a fork in one hand and gradually pour the egg mixture into the soup in a stream, scrambling constantly.
  • Serve the soup immediately. Serves 8.
  • Based on individual serving.
  • Calories: 170
  • Total Fat: 3 g
  • Carbohydrates: 26 g
  • Protein: 10 g
  • Source: Entertaining Light and Easy by Laurie Burrows Grad

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    " It was excellent "
    tablescape ate it and said...
    Been looking for a recipe with a slightly different twist. I think I have found it. Thanks so much for providing it.
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