Shiitake And Egg Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Vegetarian | 4 | Servings | |
INGREDIENTS
| 4 | c | Water |
| 4 | Chicken Bouillon Cube | |
| Vegetarian | ||
| 2 | t | Soy Sauce, Low Sodium |
| 1/8 | t | Ground Ginger |
| 1/4 | lb | Shiitake Mushrooms, fresh |
| 2 | T | Cornstarch, or arrowroot |
| 2 | T | Water |
| 1 | Egg Beaters. 99% Egg | |
| Substitute, or substitute | ||
| 3 | T | Green Onions, thin slice |
| Tops included | ||
| Salt, to taste | ||
| White Pepper, to taste |
INSTRUCTIONS
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 1/4" 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@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 1.8mg
Sodium: 1317.8mg
Potassium: 454.9mg
Carbohydrates: 33.5g
Fiber: 3.8g
Sugar: 3.1g
Protein: 6.1g