4 Dried Chinese Mushrooms
16 ounces of Chinese Bean Curd (well drained)
1/2 cup of Bamboo Shoots (canned & drained)
4 cups of Chinese Chicken Stock
1 tsp. of Salt
1 tbsp. of Soy Sauce
1/4 tsp. of White Pepper
2 tbsp. of Rice Wine Vinegar
2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)
1 Egg (beaten)
2 tsp. of Sesame Seed Oil
1 Green Onion (sliced)
Cover the mushrooms in a small bowl with warm water.
Let them soak for 30 minutes to soften.
Strain mushroom liquid and reserve.
Cut the mushrooms into 1/4-inch slices; set aside.
Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
Place the chicken stock in a large pot.
Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and
Bring to a boil, then lower heat and simmer soup for 3 minutes.
Add the white pepper, vinegar, and bean curd.
Return soup to a boil.
Give the cornstarch mixture a stir, then add to soup, followed by the
beaten egg, while stirring gently.
Remove from heat.
Add the sesame oil and sprinkle soup with green onions to serve.