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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Ingredients:
4 dried chinese black mushrooms |
4 dried shiitake mushrooms |
1/4 cup dried chinese lily buds (flowers optional) |
5 cups chicken stock |
1 teaspoon salt |
8 ounces fresh firm tofu, cut into thin strips or small cubes |
2 baby bok choy thinly sliced |
1 egg, lightly beaten |
1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips |
2 tablespoons cornstarch mixed with 1/4 cup stock to form paste |
1 tablespoon sesame oil |
3 tablespoons rice vinegar |
1/2 teaspoon chili paste or cracked black pepper |
2 thinly slivered scallions (green and white parts) |
1/2 cup fresh cilantro leaves, chopped |
Directions:
1. Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid.
2. In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes.
3. Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes.
4. Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately
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