Ingredients
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2 ounces mushrooms, sliced (wood ear mushrooms are very nice, if you can find them)
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7 ounces soft tofu, sliced in thin, long strips
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4 cups water
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3 tablespoons soy sauce
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1/2 teaspoon black pepper
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1 teaspoon garlic, chopped
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1 1/2 teaspoons sugar
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5 tablespoons rice vinegar
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1 teaspoon chili-garlic sauce
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1/4 teaspoon salt
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1 cup bamboo shoot
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1 teaspoon sesame oil
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1 tablespoon cornstarch
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1 tablespoon water
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2 egg yolks, beaten
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red bell pepper, cut in thin strips
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fresh cilantro leaves, chopped
Instructions
- 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.
- 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.
- Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
- Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.