Ingredients Jump to Instructions ↓

  1. 3 Dried black mushrooms

  2. 1 Dried wood ear mushroom

  3. 1 oz 28g Dried bean thread noodles

  4. 1/2 a small package 4 cups 948ml Chicken stock

  5. 3 oz 85g Lean pork - cut thin strips

  6. 1/4 cup 27g / 1oz Carrot in thin strips

  7. 1 tablespoon 15ml Sliced preserved vegetables -

  8. 7 oz 198g Soft tofu - drained, and Cut into 1/4" strips - (abt 1/2 pkg)

  9. 3 tablespoons 45ml Distilled white vinegar

  10. 3 tablespoons 45ml Soy sauce

  11. 2 tbspns regular soy sauce Plus

  12. 1 tbspn dark soy sauce

  13. 1 tablespoon 15ml Chili garlic sauce

  14. 2 teaspoons 10ml Sugar

  15. 1 teaspoon 5ml Freshly-ground white pepper

  16. 2 tablespoons 30ml Cornstarch - dissolved in

  17. 3 tablespoons 45ml Water

  18. 1 Egg - lightly beaten

  19. 2 Green onions - trimmed, and Cut diagonally into thin strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pour enough warm water over the black and wood ear mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain the mushrooms. Cut off and discard the black and wood ear mushrooms stems. Slice the black mushroom caps and wood ears thinly. Pour enough warm water over the noodles in a separate bowl to cover completely. Soak until softened, about 10 minutes. Drain completely and cut the noodles into 4-inch lengths. Bring the chicken stock to a boil in a large saucepan. Stir in the wood ear, black mushrooms, pork, carrot and preserved vegetables and simmer for about 2 minutes. 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. Pour in the egg slowly, stirring the soup in a circular direction to create 'egg flowers.' Ladle the soup into a tureen or individual serving bowls and scatter the green onions over the soup. This recipe yields 4 servings.


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