| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Asian |
Soup |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dried black mushrooms; slice into 1/4" wide strips |
| 1/4 |
c |
Dried lily buds; trim hard ends |
| 4 |
oz |
Bamboo shoots; slice into 1 1/2" x 1/2" strips |
| 1/2 |
lb |
Tofu; slice into 1 1/2" x 1/2" strips |
| 1 |
|
Egg |
| 5 |
c |
Vegetable broth |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Fresh ginger; minced |
| 4 |
oz |
Water chestnuts |
| 3 |
tb |
Rice wine vinegar |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Asian hot oil |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
Soak mushrooms in 1/2 cup water for 30 minutes. In a separate bowl soak
lily buds in 1/2 cup water for 20 minutes. Soak trim hard knobs. In a small
bowl beat egg. 2. In a 3-quart saucepan, heat vegetable broth to boiling.
Add mushrooms, lily buds, bamboo shoots, tofu, garlic, ginger, and water
chestnuts. Reduce heat. Simmer for 15 minutes. Stir in egg, vinegar,
pepper, salt, sesame oil, hot oil, and soy sauce. Simmer for 5 minutes
before serving.
Recipe by: © 1995 Cole Group, Inc.
Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@worldnet.att.net> on
Jan 31, 1998
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