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Eggs in Vegetable Broth


Eggs in Vegetable Broth
1 Tablespoon pine nuts, crushed
1 Tablespoon rice vinegar
1 Tablespoon rice wine
½ teaspoon salt
½ teaspoon granulated sugar
½ teaspoon ground black pepper
5 Shiitake mushrooms, soaked for twenty minutes, stems discarded, and cut in thin slices
4 egg sunsitutes
1 scallion, thinly sliced on an angle
1. Boil five cups of water, add the pine nuts and reduce the heat to low and simmer for half an hour.
2. Next add the rice vinegar, and rice wine, the salt, sugar, pepper, and the mushroom slices and simmer another ten minutes.
3. Now poach the egg substitutes adding them one by one in this liquid, then add the scallion slices, and serve in individual bowls, one egg per person.

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