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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This a popular soup in Chinese restaruants but with a Taiwanese twist. The ingredients may be found at Asian grocery stores. Ingredients:
3 dried shiitake mushrooms |
1 dried wood ear mushrooms |
1 ounce dried bean thread noodles |
4 cups low sodium chicken broth |
1 ounce boneless lean pork, cut into thin strips |
1/4 cup carrot, cut into thin strips |
4 ounces soft tofu, drained and cut into 1/4-inch strips |
3 tablespoons distilled white vinegar |
3 tablespoons soy sauce |
1 tablespoon chili-garlic sauce |
2 teaspoons sugar |
1 teaspoon white pepper |
2 tablespoons cornstarch, dissolved in |
3 tablespoons water |
1 egg, lightly beaten |
2 green onions, trimmed and cut diagonally into thin strips |
Directions:
1. Pour enough warm water over the dried mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes.
2. While mushrooms are soaking, pour enough warm water over the noodles in a separate bowl to cover completely. Soak until softened, about 10 minutes. Drain thoroughly then cut into 4 sections.
3. Drain the mushrooms. Cut off and discard stems of shitake mushrooms. Thinly slice the mushrooms.
4. Bring the chicken stock to a boil in a large sauce pan/pot. Stir in the mushrooms, pork, and carrots. Simmer for 2 minutes.
5. Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar, and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. Slowly pour in the egg, stirring the soup in a circular motion to create egg flowers.
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