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Ingredients: 6 cups of chicken broth 1/4 cup white vinegar 1 teaspoon chili paste 1 tablespoon soy sauce 1 tablespoon of dry sherry 1/2 teaspoon chopped garlic 1 teaspoon chopped ginger 1 tablespoon oyster sauce 1 carrot, julienned 3/4 cup bamboo shoots, drained, rinsed, julienned 2 tablespoons cornstarch mixed with 3-tablespoons water 1 egg, beaten 8 ounces firm tofu, cubed 3 green onions, sliced Directions: Heat broth in large soup pot over medium-high heat. Add vinegar, chili paste, soy sauce, sherry, garlic, ginger, oyster sauce, carrot and bamboo shoots. Bring to boil. Stir in cornstarch mixture. Reduce heat and simmer until soup thickens slightly, about three minutes. Pour egg into hot soup in thin stream. Stir gently until egg cooks and shreds finely. Gently stir in tofu and green onions. Serve hot. Recipe makes eight servings. |