Recipe by muncheechee
Similar to the broth served at many Japanese steak houses.
Top Review by Susie D
This was so easy & fits my need for low carb. I have made it several times already. I have used my homemade stock to decrease some of the sodium and that tasted great too. Made for Spring '09 Pick A Chef.
- 1 (14 1/2 ounce) can chicken broth
- 3 mushrooms, sliced
- 1 -2 scallion, sliced thin
- 1 dash white pepper (to taste)
- salt (to taste, use depending on salt content of broth used) (optional)