Cookbook > Soups |
1 tbsp tree ear fungus
¼ c bamboo shoots, finely julienned
6 dried Chinese black mushrooms
4 oz medium tofu, cut into julienne strips
24 dried day-lily buds
½ tsp salt
4 c vegetable stock
2 tbsp white vinegar
2 tsp cornstarch
¼ - ½ tsp white pepper, freshly ground
2 tsp sesame oil
2 tsp Chinese soy sauce
1 large egg
2 tsp scallions, sliced very finely
Soak tree ear fungus and Chinese mushrooms in 1 c water for ½ hour, and day-lily buds in 1½ c water for ½ hour.
Drain tree ear fungus and rinse it. Feel for any hard knots with your fingers. Cur off and discard them. Cut the fungus into long strips ~ ¼" wide.
Remove mushrooms from their soaking liquid. Cut off and discard the coarse stems and then cut the caps into ¼" wide strips.
Remove day-lily buds from their soaking liquid. Cut off and discard hard knots.
Remove ¼ c of the stock and set the remainder to heat in a 3 qt pot over a medium-high flame. Put cornstarch into a small bowl. Slowly add the ¼ c cold stock and 1 tsp sesame oil. Set aside. Beat the egg very lightly (do not let it froth). Mix 1 tsp sesame oil and set aside.
The stock should now be boiling. Add tree ear fungus, mushrooms, day-lily buds, bamboo shoots, bean curd strips, and salt to it. Bring to a simmer. Turn heat to low and simmer uncovered, 5 minutes. Now add the vinegar, white pepper and soy sauce. Bring to a simmer. Stir in cornstarch and stock mixture and add it to the pot. Stir and cook until the soup thickens slightly. Turn off the heat. Immediately pour the beaten egg mixture in a steady stream, covering the surface of the soup with it. Stir gently.
Pour soup in individual bowls. Sprinkle with the sliced scallions and serve hot.
Makes 4 servings
Back to the Table of Contents