Ingredients:
6-8 dried Chinese mushrooms
2 (454 g) pkgs. firm tofu, drained
1.5 L (6 cups) vegetable broth
125 mL (½ cup) tinned bamboo shoots, drained, shredded
1/2 small pkg. fresh enoki mushrooms, stems trimmed
1 medium carrot, peeled, finely julienned
45 mL (3 Tbsp) Western Family cornstarch
90 mL water
45 mL (3 Tbsp) Western Family light soy sauce
45 mL (3 Tbsp) rice vinegar, plus more if necessary
60 mL (¼ cup) finely sliced green onion
30 mL (2 Tbsp) finely minced fresh ginger
5 mL (1 tsp) chili oil
8 mL (1½ tsp) sesame oil
3 mL (½ tsp) freshly ground white pepper
1 large egg, beaten (optional)
Cooking Procedure:
1. Cover the dried mushrooms in hot water in a bowl for about 30 minutes to soften. Drain and remove the tough stems from the mushrooms; slice the caps into fine matchstick-size shreds.
2. Cut tofu into 1/2" (1.25 cm) cubes.
3. In a large pot, bring the vegetable broth to a boil over high heat. Add the tofu, shredded mushrooms, bamboo shoots, enoki mushrooms and carrot.
4. In a small bowl, combine the cornstarch with the water and slowly mix into the soup, stirring well.
5. When the soup returns to a boil and has slightly thickened, add soy sauce, rice vinegar, green onion, ginger, chili oil, sesame oil and white pepper. If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste. Remove from heat and if desired, add egg, slowly pouring in a thin stream, stirring the soup in a circular motion. Serve immediately.
See glossary for recipe ingredients you're not familiar with.
Serves 6.
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