Contributed By: MAB
Bon Appetit
|
|
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Meal Type: Soups & Stews
Ingredients
4 Dried black mushrooms
1/4 lb Ham, slivered
1/2 cup Slivered bamboo shoots
1 tablespoon Soy sauce
4 cups Chicken stock
Salt & freshly ground white pepper
1 cup Finely sliced bean curd
3 tablespoons Red wine vinegar
2 tablespoons Cornstarch mixed with 3 tablespoons cold water
1 Egg, lightly beaten
1 tablespoon Sesame oil
1 Green onion, finely chopped
Preparation
Soak mushrooms in warm water until softened. Drain; remove stems and slice caps. Combine mushrooms, ham, bamboo shoots, soy sauce, and chicken stock in large saucepan and bring to boil over high heat. Reduce heat and simmer three minutes. Taste and add salt & pepper if necessary.
Add bean curd and vinegar and bring to a boil again. Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened.
Slowly add egg, stirring gently. Remove from heat and stir in oil. Ladle into bowls and garnish with green onion.
Cook's Notes
If preferred, green onion can be cooked along with bean curd.
Nutrition Information
Calories: 346
;
Total Fat: 22 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 7 g
;
Carbohydrates: 11 g
;
Protein: 25 g
;
Vitamin A: 97 IU
;
Vitamin C: 2 mg
;
Calcium: 49 mg
;
Sodium: 1070 mg
;
Iron: 2 mg
;
Fiber: 1 g