From: Chef Tom Fleming, 214 Central, Dallas, TX. Yield: 12 servings.
4½ qt. chicken stock
18 oz. egg whites (frozen or liquid egg whites)
6 oz. shiitake mushrooms
½ bunch scallions, chopped
1 Tbsp. fresh chopped cilantro
to taste, salt and white pepper
Place chicken stock in 6-qt. pot on stove. Over medium-high heat, bring to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Evenly distribute the mushrooms, scallions and cilantro in bowls. Evenly pour soup into each bowl and serve immediately.
