Prep 1 hr
Cook 45 mins
With this soup you'll think you're in a good Chinese Restaurant. This is a GREAT TASTING RECIPE!!! If you're having more than 2 people, adjust the amounts on all ingredients.
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup diced tofu (bean curd)
- 1 cup sliced scallion (2 bunches)
- 2 tablespoons cornstarch
- 1 tablespoon gingerroot (finely chopped)
- 1 1⁄2 ounces dried wood ear mushrooms
- 1⁄4 lb lean pork (cut into matchstick strips)
- 1⁄4 bamboo shoot (cut into matchstick strips)
- 1 1⁄2 cups water
- 2 eggs, beaten
- 1⁄4 teaspoon garlic powder
- 4 tablespoons rice vinegar or 4 tablespoons white vinegar
- 4 teaspoons pure sesame oil
- 1⁄16 teaspoon cayenne pepper
- 2 tablespoons soy sauce
- In a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
- In a 2 quart saucepot over medium-high heat, cook the broth, pork, bamboo shoots, softened mushrooms,gingerroot, tofu and scallions.
- In a small cup blend the cornstarch smoothly with water.
- Gradually stir the cornstarch mixture into the broth mixture.
- Heat to boiling, stirring constantly until mixture thickens slightly.
- Remove from heat.
- Slowly pour the beaten eggs into the soup, while stirring gently in one direction.
- Stir in the remaining ingredients before serving.
I left out the pork; this is fantastic!