Title: Chinese porridge
 Categories: None
      Yield: 1 Servings
 
      2    Boxes; (10 oz) frozen
           -chopped spinach
      8 oz Fresh shiitake mushrooms;
           -discard the stem and slice,
           -(or 10 dried ones soaked in
           -boiling water for 10
           -minutes, drained and then
           -sliced. Discard the stem.
           -It's tough.)
      1 lb Frozen tofu; thawed and
           -cubed
      6 c  Vegt broth
      1 bn Green onions; chopped
      1 tb Grated fresh ginger
      1 ts 5-spice powder
      1 lg Cloves garlic; minced, (up
           -to 2)
      1 c  Very soft cooked brown rice
      1 ts Sesame oil; (optional)
      2    Egg whites
 
  When my husband came back from a trip to China he described a soup he
  really loved, so I came up with this version. They call it porridge.
  We have had it for breakfast. Yum! This makes a lot also.
  
  Throw everything together in a large pot (except the egg whites) and
  cook until onions are tender and porridge is fragrant, about 30-45
  minutes. Then beat the egg whites (if using) with a little water and
  pour slowly into the porridge. Stir gently into the porridge and
  serve.