Cook Time: 15 min. Serves 6
3 dried wood ear mushrooms
1/4-1/3 (60 mL-80 mL) cup rice vinegar
3 tablespoons (45 mL) light soy sauce
1 tablespoon (15 mL) dark soy sauce
2 teaspoons (10 mL) chili garlic sauce
1 teaspoon (5 mL) sesame oil
1 teaspoon (5 mL) sugar
1/2 teaspoon (2 mL) white pepper
6 cups (1.5 L) chicken broth
1/2 lb (250 g) boneless lean pork, finely julienned
1/2 lb (250 g) soft tofu, drained and diced
1 can (250 mL) bamboo shoots, julienned
1/2 cup (125 mL) Challenge® CANADA,
BENSON'S® or KINGSFORD'S® Corn Starch
mixed with 3/4 cup (175 mL) water
2 eggs, lightly beaten
1 green onion, thinly sliced
1 tablespoon (15 mL) chopped cilantro
Soak wood ear mushrooms in warm water
for 15 minutes or until softened. In small bowl
combine rice vinegar, light and dark soy sauce,
chili garlic sauce, sesame oil, sugar and white
pepper; set aside. Bring broth to a boil in a large
pot. Add wood ear mushrooms, seasonings, pork,
tofu, and bamboo shoots. Stir corn starch mixture
until smooth. Add to soup, stirring, for 3 minutes
or until soup boils and thickens. Remove soup
from heat. Slowly drizzle egg into soup, stirring
gently in a circular motion until it forms short threads.
Sprinkle with green onion and cilantro and serve.
Copyright © 1996-2006 - ACH Food Companies, Inc. All rights reserved.