Date: Mon, 14 Mar 94 16:14:41 PST
From: reggie@netcom.com (Reggie Dwork)
* Exported from MasterCook II *
Shiitake And Egg Soup
Recipe By : Sunset Produce A - Z Pg. 91
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 C Water
4 Chicken Bouillon Cube -- vegetarian
2 Tsp Soy Sauce, Low Sodium
1/8 Tsp Ground Ginger
1/4 Lb Shiitake Mushrooms -- fresh
2 Tbsp Cornstarch -- or arrowroot
2 Tbsp Water
1 Egg Beaters® 99% Egg Substitute -- or substitute
3 Tbsp 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 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.
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NOTES : Cal 124.2
Fat 0.6 g
Carbs 27.2 g
Protein 6.1 g
Sodium 1285 mg
Dietary Fiber 3.4 g
CFF 3.6%
kwovo ovo