shiitake and egg soup
- Categories
- None
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| 4 | Chicken Bouillon Cube -- |
| Vegetarian | |
| 2 teaspoons | Soy Sauce, Low Sodium |
| ⅛ teaspoon | Ground Ginger |
| ¼ pounds | Shiitake Mushrooms -- fresh |
| 2 tablespoons | Cornstarch -- or arrowroot |
| 2 tablespoons | Water |
| 1 | Egg Beaters. 99% Egg |
| Substitute -- or substitute | |
| 3 tablespoons | Green Onions -- thin slice, |
| Tops included | |
| Salt -- to taste | |
| White Pepper -- to taste |
In a 2 qt pan, combine water, chicken bouillon cubes, soy sauce and ground ginger; bring to a boil over high heat. Rinse mushrooms, pat dry and cut into ¼" strips. Stir together cornstarch and water. Add mushrooms and cornstarch ixture to broth; stir until soup boils and thickens. Lightly beat Egg Beaters or substitute; stir into soup. Remove from heat and stir until egg separates into shreds. Sprinkle with green onions. Season to taste with salt and white pepper.
Recipe By : Sunset Produce A - Z Pg. 91 From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File
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