Timothy
Head Chef
This is my favorite soup of all soups. I think I could easily live entirely on this soup alone.
I do like to add a few drops of hot sauce to it just prior to eating.
Ingredients
4 dried Shiitake Mushrooms (1-1.5" in diameter)
2 squares, 3 inches each, Very Firm Tofu
1/2 cup of bamboo shoots
1/4 pound of boneless pork
1 quart of chicken stock
1 teaspoon of salt
1 tablespoon of Soy Sauce
1/4 teaspoon of ground white pepper
2 tablespoons of white vinegar
2 tablespoons of cornstarch, mixed with 3 tablespoons of cold water
1 egg, lightly beaten
2 teaspoons of sesame seed oil
1 Scallion, green top included, finely chopped
Method
Prepare ahead:
1. In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes to re-hydrate. Then, discard the soaking water. With a cleaver or knife, cut away and discard the tough stems of he mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper thin slices, and then into thin strips.
2. Drain the pieces of bamboo shoot and tofu. Rinse them and then chop as fine as the mushrooms.
3. Trim the pork of all fat. Then cut it into thin slices and then into very thin strips about 1/5 to 2 inches long.
4. Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed oil and scallions within easy reach, (Mise en place).
To cook:
Combine in a heavy 3 quart pan, the stock, salt, soy sauce, mushrooms, bamboo shoots and pork
Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes. Drop in the tofu, and the pepper and vinegar. Bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour it into he soup. Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently. Remove the soup from the heat and Put into a serving bowl. Stir in the sesame seed oil and sprinkle the top with the scallions.
4-6 servings
I do like to add a few drops of hot sauce to it just prior to eating.
Ingredients
4 dried Shiitake Mushrooms (1-1.5" in diameter)
2 squares, 3 inches each, Very Firm Tofu
1/2 cup of bamboo shoots
1/4 pound of boneless pork
1 quart of chicken stock
1 teaspoon of salt
1 tablespoon of Soy Sauce
1/4 teaspoon of ground white pepper
2 tablespoons of white vinegar
2 tablespoons of cornstarch, mixed with 3 tablespoons of cold water
1 egg, lightly beaten
2 teaspoons of sesame seed oil
1 Scallion, green top included, finely chopped
Method
Prepare ahead:
1. In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes to re-hydrate. Then, discard the soaking water. With a cleaver or knife, cut away and discard the tough stems of he mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper thin slices, and then into thin strips.
2. Drain the pieces of bamboo shoot and tofu. Rinse them and then chop as fine as the mushrooms.
3. Trim the pork of all fat. Then cut it into thin slices and then into very thin strips about 1/5 to 2 inches long.
4. Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed oil and scallions within easy reach, (Mise en place).
To cook:
Combine in a heavy 3 quart pan, the stock, salt, soy sauce, mushrooms, bamboo shoots and pork
Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes. Drop in the tofu, and the pepper and vinegar. Bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour it into he soup. Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently. Remove the soup from the heat and Put into a serving bowl. Stir in the sesame seed oil and sprinkle the top with the scallions.
4-6 servings
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