| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Soups |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock |
| 1/2 |
c |
Tofu, cut in 1/4" cubes |
| 1/4 |
c |
Cooked chicken, shredded |
| 1/4 |
c |
Cooked shrimp |
| 1/4 |
c |
Cooked pork, shredded |
| 1/4 |
c |
Bamboo shoots, chopped |
| 1/4 |
c |
Peas |
| 1/4 |
c |
Celery, finely slices |
| 1/4 |
c |
Wood ear mushrooms, chopped |
| 1/4 |
c |
Chinese mushrooms, chopped |
| 1 |
T |
Ginger, finely minced |
| 1 |
T |
Soy sauce |
| 1 |
T |
Sesame oil |
| 1 |
t |
Salt |
| 2 |
T |
Corn starch |
| 2 |
|
Eggs lightly beaten |
| 2 |
t |
Chili paste, more to taste |
| 4 |
T |
Vinegar |
| 1/4 |
c |
Green onion, sliced |
INSTRUCTIONS
Bring stock to a boil. Add tofu, chicken, shrimp, pork, bamboo shoots,
peas, celery, wood ear and chinese mushrooms, ginger, soy sauce,
sesame oil and salt and return to a boil. Mix corn starch with a bit
of cold water and add gradually to soup to thicken. Dribble eggs into
soup in thin stream while stirring constantly to produce egg threads.
Add vinegar and chili paste to desired degree of hotness and sourness.
Serve garnished with green onion. Formatted & Busted by RecipeLu
<recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 226
by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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