Month: September 2024

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

1. Hydrate wood ear fungus for 1/2 hr.
2. Combine stock, bamboo shoots, mushrooms, and wood ear fungus and bring to a boil. Simmer for 3 minutes.
3. Add tofu. Cook for 1 minute.
4. Add soy, white pepper, and vinegar.
5. Drizzle in egg, allow to set, and stir
6. Thicken with cornstarch.
7. Add sesame oil
8. Season to taste.