Shiitake and egg soup
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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