| 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 |
tb |
Ginger; finely minced |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sesame oil |
| 1 |
ts |
Salt |
| 2 |
tb |
Corn starch |
| 2 |
|
Eggs lightly beaten |
| 2 |
ts |
Chili paste; more to taste |
| 4 |
tb |
Vinegar |
| 1/4 |
c |
Green onion; sliced |
INSTRUCTIONS
1. Bring stock to a boil.
2. 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.
3. Mix corn starch with a bit of cold water and add gradually to soup to
thicken.
4. Dribble eggs into soup in thin stream while stirring constantly to
produce egg threads.
5. Add vinegar and chili paste to desired degree of hotness and sourness.
6. 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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