| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Chinese, Soups | 1 | Servings |
INGREDIENTS
| 1 | cn | (large ) chicken broth |
| 1/2 | c | Black mushrooms; sliced thin |
| 1/2 | c | Bamboo shoots; julienned |
| 1/2 | c | Water chestnuts; julienned |
| 1/2 | c | Tiger lily buds; cut in half (cut off the woody stem end) |
| 1/2 | c | Inoki mushrooms |
| 8 | oz | Firm tofu; sliced in strips |
| 2 | Eggs (one yolk removed); well beaten | |
| 1 | tb | Soy sauce |
| 1 | tb | Cornstarch mixed with 2 tbsp water |
| Red wine vinegar (to taste) | ||
| Black or white pepper (to taste) |
INSTRUCTIONS
Bring broth to a boil. Add black mushrooms, tiger lily buds and soy sauce. Let return to a boil. Reduce to simmer for 10 minutes. Add bamboo shoots, water chestnuts, inoki mushrooms, and tofu. Let return to a boil. While stirring soup, slowly pour in beaten eggs. Then add cornstarch mixture to thicken soup. Serve with vinegar and pepper. Notes: You can also add thin strips of pork to the soup, but I prefer it without the pork. Most of the ingredients are available in western grocery stores, but you can definitely find them in an asian grocery store. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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