Ingredients
4
4 servings
- •1.75 ounces dried shiitake mushrooms
- •1 ounce dried cloud ear mushrooms
- •0.5 (12 ounce) package silken tofu, cut into 1/2-inch cubes
- •1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
- •2 teaspoons vinegar
- •1 teaspoon ground white pepper
- •10 fluid ounces chicken stock
- •2 ounces cooked ham, thinly sliced
- •1 teaspoon soy sauce
- •1 teaspoon Shaoxing cooking wine
- •salt to taste
- •2 teaspoons corn flour
- •2 teaspoons water
- •2 eggs, beaten
- •1 teaspoon sesame oil
Instructions
- Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
- Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
- Mix vinegar and white pepper together in a bowl.
- Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
- Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
- Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
Nutritional Facts
Per 4 servings
- Calories: 185
- Carbohydrate: 19g
- Fat: 8g
- Fiber: 7g
- Protein: 12g
- Sugar: 2g
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