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Shitake Mushroom Egg Drop Soup Recipe


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     Shitake Mushroom Egg Drop Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

5 dried shitake mushrooms
2 medium eggs
4 cups of chicken stock
1/2 Tbsp of cooking oil
1 1/2 tsp of soy sauce
1 tsp of salt
1 tomato

Wash the mushrooms, then allow to soak in a cup of water; set aside. Beat eggs; set aside. Finely chop tomato; set aside.
Boil the chicken stock, then add the mushrooms (including the water they soaked in) and tomato. Boil for about 5 min.
Add soy sauce and salt. Stir in the cooking oil and beaten eggs.
Serving Suggestions
Serve hot.

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