Combine the broth and soy sauce in a small saucepan and bring to a simmer. Add the mushrooms and simmer gently for 10 minutes, or until done to your liking.
Combine the cornstarch with just enough water to dissolve in a cup or small container. When the water and soy sauce mixture is at a steady simmer, slowly whisk in the cornstarch, stirring constantly until the liquid is thickened.
Remove from the heat and whisk in the basil and nutritional yeast. Use at once.
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|Serving Size: 1 Cup (500g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 14 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 303.1mg||10 %|
|Potassium 1861.7mg||49 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 19.1g|
|Protein 15.2g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 153
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