Ingredients Jump to Instructions ↓

  1. 1/2c Dried mushrooms

  2. 2 Green onions **

  3. 1 Egg, lightly beaten

  4. 1 ts Seasame oil

  5. 1/2ts White pepper

  6. 1/2to

  7. 3/4 t.

  8. 1/4c Water

  9. 2 tb Cornstarch

  10. 1 tb Soy sauce

  11. 2 tb White wine vinegar

  12. 1/2c Frozen peas, thawed

  13. 4 oz Tofu, diced

  14. 1/2c Sliced bamboo shoots **

  15. 1 tb Dry sherry

  16. 3 c Vegetable stock (see *)

  17. 1 c Warm water Salt (to taste)

Instructions Jump to Ingredients ↑

  1. + Directions : * See vegetable stock recipe or use Vegetarian- style instant bouillon. 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. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. ** (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. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.


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