| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | From hard c, Jill, Recipelu, Soups, Stews & chi | 6 | Servings |
INGREDIENTS
| 3 | Dried Shiitake Mushrooms | |
| 2 | cn | Chicken Broth; (14 1/2 Oz Each) |
| 4 | oz | Firm Tofu; Cut Into 1/2" Cubes |
| 1 | cn | Bamboo Shoots (8 Oz); Drained And Cut Into Matchbox-Size Strips |
| 3 | tb | Rice Vinegar Or |
| White Wine Vinegar | ||
| 2 | tb | Soy Sauce |
| 3 | tb | Cornstarch |
| 3 | tb | Water |
| 1 | Egg; Beaten | |
| 2 | Green Onions; Thinly Sliced | |
| 2 | ts | Red Pepper Sauce |
| 1 | ts | Oriental Sesame Oil |
| 1/4 | ts | Ground White Pepper |
INSTRUCTIONS
Soak mushrooms in hot water for 30 minutesl; squeeze out water and chop. In wok or large saucepan, heat chicken broth to a boil. Add mushrooms and simmer 3 minutes. Add tofu, bamboo shoots, vinegar, and soy sauce. In small bowl, combine cornstarch and water. While soup is gently boiling, slowly add cornstarch mixture; cook until slightly thickened. Pour in egg in slow drizzle, stirring constantly. Stir in remaining ingredients and serve. NOTES : This tastes just like what you would get at a Chinese restaurant. Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”