| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Vegetarian |
|
4 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 4 |
|
Chicken Bouillon Cube — |
|
|
Vegetarian |
| 2 |
ts |
Soy Sauce, Low Sodium |
| 1/8 |
ts |
Ground Ginger |
| 1/4 |
lb |
Shiitake Mushrooms — fresh |
| 2 |
tb |
Cornstarch — or arrowroot |
| 2 |
tb |
Water |
| 1 |
|
Egg Beaters. 99% Egg |
|
|
Substitute — or substitute |
| 3 |
tb |
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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