1/2 cup slice dried black fungus (any Asian market)
6 oz firm tofu
2 qt. chicken stock
1/2 cup shredded bamboo shoots
1/2 cup thinly sliced mushrooms
2 eggs, lightly beaten
1 1/2 TB white vinegar
1/4 tsp white pepper
Seasoning: Thickener:
1/4 tsp salt 1 1/2 TB cornstarch
1/4 tsp sugar mixed with 3 TB cold water
3/4 tsp soy sauce 1 1/2 TB soy sauce
1 tsp cornstarch
dash of pepper
1. Cut meat into thin julienne style strips, place in a bowl
2. Add seasoning ingredients to chicken. Mix well
3. Soak Fungus in warm water and cover for 15 minutes. Drain, rinse thoroughly and drain again.
4. Cut tofu into 1/4” thick by 1” long slices
5. Bring chicken stock to boil. Add chicken, black fungus, and bamboo shoots. Cover and cook for 3 minutes
6. Add tofu. Bring quickly to a boil (do not overcook)
7. Stir in thickener. Cook for 30 seconds
8. Stir beaten egg into soup in a circular motion. Immediately turn off heat. Adjust seasoning with a little soy sauce.
9. Add vinegar and pepper. Mix well and serve. Some people like more vinegar or pepper so add them to suite your taste. When I’m serving to others I start with these measurements and then let people adjust the soup to their taste by adding their own additional soy sauce, chili paste or vinegar.
Advance preparation: This soup may be completed through step 5 a few days in advance and refrigerated. Steps 6-9 should be done immediately before serving.
-Natalie
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