Shiitake and egg soup

Yield: 4 Servings

Measure Ingredient
4 cups Water
4 Chicken Bouillon Cube --
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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