1 Picture
Ingredients
- 1 ounce dried shitake mushrooms
- 2 tablespoons cornstarch
- 5 cups chicket broth
- 4 tablespoons soy sauce
- 1/2 teaspoon white pepper
- 3/4 cup canned bamboo shoots, rinsed and drained and cut into matchsticks
- 7 ounces firm tofu
- 3 scallions, thinly sliced
- 4 1/2 tablespoons white vinegar (depending on how sour you like it)
- 1 egg, slightly beated
Details
Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from marthastewart.com
Preparation
Step 1
1. In a small bowl, soak mushrooms in 2 cups of boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.
2. In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid arefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops: simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stiring soup. Serve toped with remaining scallion.
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