From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Bring stock to a boil. Add say sauce, mushrooms, bamboo shoots, and pork. Continue to boil 10 minutes. Add tofu, pepper, and vinegar. Dissolve cornstarch in water, add to soup, and cook until it becomes clear. Turn off heat. Stir in beaten egg, oil, and scallions. Serve immediately.
NOTE: Only mushroom caps are used. Reconstitute in 1/2 to 1 cup boiling water, according to package directions.
SERVINGS: 4
- 2 cups chicken stock
- 1 Tablespoon soy sauce
- 4 to 6 pre-soaked, sliced, dried Chinese mushrooms**
- 1/2 cup julienne bamboo shoots
- 1 cup raw pork, cut into strips
- Optional: 1 (16 ounce) cake tofu
- 1/8 teaspoon cayenne pepper
- 2 Tablespoons white wine vinegar
- 2 Tablespoons cornstarch
- 1/4 cup water
- 1 egg, beaten
- 3 drops sesame oil
- 2 scallions, chopped
TO PREPARE:
Bring stock to a boil. Add say sauce, mushrooms, bamboo shoots, and pork. Continue to boil 10 minutes. Add tofu, pepper, and vinegar. Dissolve cornstarch in water, add to soup, and cook until it becomes clear. Turn off heat. Stir in beaten egg, oil, and scallions. Serve immediately.
NOTE: Only mushroom caps are used. Reconstitute in 1/2 to 1 cup boiling water, according to package directions.
SERVINGS: 4
