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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup dried mushroom |
1 cup water |
3 cups vegetable stock |
1 tablespoon dry sherry |
1/2 cup bamboo shoots, sliced, cut in matchstick pieces or 1/2 cup water chestnut, sliced |
4 ounces tofu, diced |
1/2 cup frozen peas, thawed |
2 tablespoons white wine vinegar |
1 tablespoon soy sauce |
2 tablespoons cornstarch |
1/4 cup water |
1/2 teaspoon white pepper |
1 teaspoon sesame oil |
1 egg, lightly beaten |
2 green onions, cut into 1-inch diagonal slices (including tops) |
salt |
Directions:
1. Cover mushrooms with water and let stand for 30 minutes.
2. Remove mushrooms; cut off and discard stems.
3. Thinly slice mushrooms and set aside.
4. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.
5. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
6. Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
7. Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
8. In a small bowl, stir together cornstarch and the 1/4 cup water.
9. Add to soup and cook, stirring, until slightly thickened.
10. Turn off heat.
11. Add pepper and seasameoil.
12. Stirring continuously, slowly pour egg into soup.
13. Sprinkle with onion; add salt to taste.
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