Recipe for Shiitake and Egg Soup

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Yield:

Ingredients:

Amount	Ingredient
4 cup	Water
4 x	Chicken Bouillon Cube vegetarian
2 tsp	Soy Sauce Low Sodium
1/8 tsp	Ground Ginger
1/4 lb	Shiitake Mushrooms fresh
2 tbl	Cornstarch or arrowroot
2 tbl	Water
1 x	Egg Beaters 99% egg substitute or substitute
3 tbl	green onion thinly sliced tops included
	Salt to taste

Instructions:

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.

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