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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is my family's very favorite soup! It taste just like take-out! It's quick and easy. I have been making it for years. Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy! Ingredients:
6 cups chicken stock |
1/4 lb julienned lean pork or 1/4 lb chicken |
2 tablespoons garlic and red chile paste |
2 tablespoons soy sauce |
3/4 teaspoon ground pepper |
4 eggs, beaten |
5 tablespoons cornstarch |
1 cup sliced shiitake mushroom |
1 (15 ounce) can peeled straw mushrooms |
1/2 ounce dried black fungus (soak in water for an hour before using) |
1 (7 ounce) can sliced bamboo shoots |
1 (7 ounce) can sliced water chestnuts |
1 (15 ounce) can baby sweet corn cobs |
1/2 lb soft tofu, sliced into 1/4 inch cubes |
1/4 cup white vinegar |
1 teaspoon sesame oil |
finely chopped scallion (to garnish) |
Directions:
1. Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
2. Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
3. bring back to a simmer and pour the eggs in a very thin stream over the surface.
4. Let stand for 10 seconds before gently stirring in the sesame oil.
5. Serve with a garnish of chopped scallions.
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