| 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
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