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.