Usually this soup is thick, but I'm just not a fan of cornstarch. If thick is your thing, just mix about a teaspoon or so of cornstarch with a little water to form a paste, and then stir it in at the very end.
Ingredients
- 1/2 oz dried mushrooms (e.g. wood ear)
- 2 cups boiling water
- 4 cups chicken stock
- 1/2" ginger, sliced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 block silken tofu, diced
- 1/4 cup bamboo, julienned
- 1 carrot, julienned
- 1 green onion, thinly sliced
- 2 eggs, lightly beaten
Directions
Soak the mushrooms in the boiling water. (If your mushrooms have stems, you'll want to use more than 1 oz and then be sure to remove the stems and slice them before adding them to the soup.)
Meanwhile, bring chicken stock, ginger, soy sauce, vinegar, garlic, sesame oil, and pepper to a boil. Reduce heat and simmer until the stock is infused with ginger (about 15 minutes). Remove the ginger.
Add the mushrooms and water into the soup. Add the tofu, bamboo, carrot, and green onion. Then pour in the egg, stirring constantly to keep it from clumping.
Ladle into bowls and serve immediately.
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