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Shiitake and Egg Soup
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,
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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