Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 Cup Dried mushrooms

  3. 1 Cup Warm water

  4. 3 Cups Vegetable stock

  5. 1 Tablespoon Dry sherry

  6. 1/2 Cup Sliced bamboo shoots

  7. 4 Ounces Tofu -- diced

  8. 1/2 Cup Frozen peas -- thawed

  9. 2 Tablespoons White wine vinegar

  10. 1 Tablespoon Soy sauce

  11. 2 Tablespoons Cornstarch

  12. 1/4 Cup Water

  13. 1/2 Teaspoon White pepper

  14. 1 Teaspoon Seasame oil

  15. 1 Egg -- lightly beaten

  16. 2 Green onions

  17. Salt (to taste)

Instructions Jump to Ingredients ↑

  1. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.

  2. Cut in matchstick pieces, or 1/2 cup sliced water chestnuts.

  3. (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup.

  4. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.


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