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6 dried Wood Ear mushrooms
Soak dried mushrooms and dried pepper flakes in a mixture of the water and dry sherry. Soak for at least 30 minutes Save the liquid, and coarsely dice the mushrooms (be careful handling the peppers!).
For the soup, combine mushroom/pepper water with broth, soy sauce and vinegar; bring to a simmer. Add salt, pepper & sugar and bring again to a simmer. Add garlic and green onion; bring to a soft boil. Turn down heat again to a simmer and allow to remain at that temperature for about 30 minutes.
Combine water and cornstarch to form a thin paste. Whisk into soup. Add bamboo shoots, mushrooms, tofu, and, if you like, peppers. Bring to a boil.
Drizzle lightly beaten egg into boiling soup and turn down heat. Serve as soon as the egg has "set" (should look like decorative "ribbons" throughout the soup).
Sometimes, I'll add a hot pepper sauce to this. And, we're always open to adjusting the flavor if it's either too hot or too sour (or not enough of either).
Posted by Debra Widera
Nutritional Info Per Serving: N/A
6 dried black mushrooms
1-2 tbsp. dried hot pepper flakes (we use our own dried Thai Dragons)
Water and 2 tbsp. dry sherry for soaking mushrooms
4 cups broth (sometimes I use chicken, sometimes veggie)
4 tbsp. dark soy sauce
6 tbsp. red wine vinegar
1 tsp. salt
1 tsp. white pepper
1 tsp. sugar (more or less)
1/3 cup bamboo shoots
1/4 to 1/2 lb. firm tofu, cut into bite-sized pieces
2 tbsp. cornstarch
4 tbsp. water
3 tbsp. chopped green onion
1 clove garlic, minced
1 egg, lightly beaten