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shiitake-egg-soup recipe



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%
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