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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup is my husband's favorite Chinese soup. Ingredients:
5 dried shitake mushrooms (about 1/2 oz) |
1 or 2 dried wood ear mushrooms ( optional) |
16oz fat free, less-sodium vegetable broth (such as swanson certified organic) |
1 (8-ounce) can shredded bamboo shoots, drained |
2 1/4 cup water, divided |
1 tablespoon minced ginger (or ginger powder) |
1 teaspoon minced garlic |
1/4 cup rice vinegar |
1 tablespoon low-sodium soy sauce |
1/2 - 1 teaspoon freshly ground black pepper |
1/2 lbs firm or extra firm tofu, drained and cut into 1/4 inch cubes |
2 1/2 tablespoons cornstarch |
1 large egg, lightly beaten |
1/2 cup chopped green onions, green part only |
1/4 cup minced fresh cilantro |
1 teaspoon dark sesame oil |
chili oil (optional) |
Directions:
1. Boil the vegetable stock and turn off the heat, add mushrooms in a stock, cover and let stand 10 minutes or until tender; strain the mushrooms then, squeeze excess liquid in to the bowl then, slice mushrooms thinly, set aside
2. Combine reserved broth, 2 cup water, ginger, and garlic over medium high heat; bring to boil
3. Once boiling add mushrooms & bamboo shoots. Reduce heat, and simmer 5 minutes
4. Add vinegar, soy sauce, pepper, and tofu, bring to boil
5. Reduce heat, and simmer 5 minutes
6. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture, bring to boil then, reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently
7. Slowly pour beaten egg into broth mixture in a steady stream, stirring gently one direction with wooden spoon
8. Remove from heat, stir in green onions, cilantro, and sesame oil
9. Drizzle with chili oil, if desired
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