INGREDIENTS
- 4 cups of chicken stock
- 1/4 cup of slivered canned bamboo shoots
- 1/2 cup sliced fresh shitake mushrooms
- 1/4 cup wood ear fungus
- 1/2 block of medium tofu
- 2 TBsp of soy sauce
- 1/2 tsp of white pepper
- 1 TBsp of white vinegar
- 1 beaten egg
- 1 TBsp of cornstarch (dissolved in 3 TBsp water)
- 1 tsp of sesame oil
DIRECTIONS
- Hydrate wood ear fungus for 1/2 hr.
- Combine stock, bamboo shoots, mushrooms, and wood ear fungus and bring to a boil. Simmer for 3 minutes.
- Add tofu. Cook for 1 minute.
- Add soy, white pepper, and vinegar.
- Drizzle in egg, allow to set, and stir
- Thicken with cornstarch.
- Add sesame oil
- Season to taste.