4 dried Chinese mushroom, 1 to 1/2 inches in diameter
2 squares (3 inches each) fresh Chinese bean curd, about 1/2 inch thick
1/2 cup canned bamboo shoots
1/4 pound boneless pork or chicken
1 quart chicken stock
1 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon ground white pepper
2 tablespoons white vinegar
2 tablespoons cornstarch, mixed with 3 tablespoons cold water
1 egg lightly beaten
2 teaspoons sesame oil (vary to taste)
1 scallion, including the green top, finely chopped
Instructions
In a small bowl, cover the mushrooms with 1/2 cup of warm water abd let them soak for 30 minutes. Discard the water. With a cleaver or knife cut away and discard the tough stems of the mushrooms and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper thin slices and them into thin strips. Drain the pieces of bamboo shoots and bean curd and rinse them in cold water. Shred them as fine as the mushrooms. With a cleaver or sharp knife, trim the pork (chicken) of all fat. Then shred it, too, by slicing the meat as thin as possible and cutting the slices into narrow strips about 1 1/2 to 2 inches long.
To Cook: Combine in a heavy 3 quart saucepan the stock, salt, soy sauce, mushrooms, bamboo shoots and pork (chicken). Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan abd simmer for 3 minutes. Drop in the bean curd and the pepper and vinegar. Bring to a boil again. Give the corn starch mixture a stir to recombine it and pour it into the soup. Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently all the while. Remove the soup from the heat and ladle it into a tureen or serving bowls. Stir in the sesame seed oil and sprinkle the top with scallions. Serve at once.
Originally Submitted
10/22/2008
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