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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 3 |
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With this soup you'll think you're in a good Chinese Restaurant. This is a GREAT TASTING RECIPE!!! If you're having more than 2 people, adjust the amounts on all ingredients. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 cup diced tofu (bean curd) |
1 cup sliced scallion (2 bunches) |
2 tablespoons cornstarch |
1 tablespoon gingerroot (finely chopped) |
1 1/2 ounces dried wood ear mushrooms |
1/4 lb lean pork (cut into matchstick strips) |
1/4 bamboo shoot (cut into matchstick strips) |
1 1/2 cups water |
2 eggs, beaten |
1/4 teaspoon garlic powder |
4 tablespoons rice vinegar or 4 tablespoons white vinegar |
4 teaspoons pure sesame oil |
1/16 teaspoon cayenne pepper |
2 tablespoons soy sauce |
Directions:
1. In a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
2. In a 2 quart saucepot over medium-high heat, cook the broth, pork, bamboo shoots, softened mushrooms,gingerroot, tofu and scallions.
3. In a small cup blend the cornstarch smoothly with water.
4. Gradually stir the cornstarch mixture into the broth mixture.
5. Heat to boiling, stirring constantly until mixture thickens slightly.
6. Remove from heat.
7. Slowly pour the beaten eggs into the soup, while stirring gently in one direction.
8. Stir in the remaining ingredients before serving.
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