Perhaps nothing signals the last hurrah of autumn more than the remnants of a bumper crop of tomatoes and zucchini. Zucchini have a reputation for being one of those types of vegetables that, once they get going, it’s hard to stop them. With any luck you’ll be harvesting zucchini until the end of September. Zucchini itself is a great vegetable. As someone once said, “They are a vegetable that doesn’t get in the way.” (Serves 2-3)
2 cups water
½ medium zucchini, sliced into thin half moons
1 3.5 oz. package shimeji mushrooms
2 tablespoons chicken bouillon
1 large egg
1. Bring 2 cups water to a boil. Add the zucchini. A minute later, add the mushrooms and chicken bouillon. Bring the mixture to a boil, and boil for 1 to 2 minutes.
2. Turn off the heat. In a small cup, whisk the egg, and slowly pour into the hot broth without stirring. Let the egg set for a few seconds before stirring the broth. Serve and enjoy.