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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup boiling water |
1/4 ounce dried wood ear mushrooms |
1 1/2 cups low-salt chicken broth |
1 tablespoon dry sherry |
1 tablespoon low-sodium soy sauce |
1/8 teaspoon pepper |
1 egg, lightly beaten |
2 tablespoons chopped green onions |
Directions:
1. Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Ladle into individual soup bowls, and top with green onions.
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