Ingredients
Units
- 6–8 dry black Chinese mushrooms
- 1 small (about 6 oz) boneless half chicken breast
- 8-oz can bamboo shoots, rinsed and drained
- 6 oz firm tofu
- 2 scallions
- 2 large eggs
- 3 Tbsp cornstarch mixed to a paste with water
- 2 Tbsp soy sauce
- 2–2½ Tbsp white vinegar
- ½ tsp freshly ground black pepper
- kosher salt to taste
- 6 cups chicken stock
- 2 tsp sesame oil
Instructions
- Soak the mushrooms in hot water. When the mushrooms have softened, rinse them, discard the fibrous stem, if any, and shred the mushrooms. Set aside.
- Shred the chicken, bamboo shoots and tofu, and set aside.
- Finely chop the scallions and set aside.
- Beat the eggs and set them aside.
- Mix the cornstarch and water together.
- Combine the soy sauce, vinegar, pepper and salt, and set this mixture aside.
- Bring the stock to a boil in a soup pot. Lower the heat to a simmer and add the chicken and bamboo shoots. Cook for 2 minutes. Add the mushrooms and the soy sauce mixture. Cook for one minute. Add the tofu and stir gently to distribute the pieces. Stir the cornstarch mixture, add it to the pot and stir the soup gently, cooking for about a minute, or until the stock thickens slightly.
- Gradually pour the beaten egg into the soup. Stir gently with chopsticks to break the egg into pieces.
- Turn off the heat. Stir in the sesame oil. Pour the soup into a tureen and top with the scallions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Soup
- Cuisine: Holiday