Ingredients
- 2 ounces fresh mushrooms, sliced (wood ear mushrooms are very nice, if you can find them)
- 7 ounces soft tofu (sliced in thin, long strips)
- 4 cups water
- 3 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon fresh garlic, chopped
- 1 1/2 teaspoons granulated sugar
- 5 tablespoons rice vinegar
- 1 teaspoon chili-garlic sauce
- 1/4 teaspoon salt
- 1 cup bamboo shoots
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 egg yolks (beaten)
- Red bell pepper, cut in thin strips
- Fresh cilantro leaves, chopped
How to Make
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Step 1: Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.
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Step 2: Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.
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Step 3: Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
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Step 4: Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.
We hope you enjoy this recipe!
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