4 Dried Chinese Mushrooms 16 ounces of Chinese Bean Curd (well drained) 1/2 cup of Bamboo Shoots (canned & drained) 4 cups of Chinese Chicken Stock 1 tsp. of Salt 1 tbsp. of Soy Sauce 1/4 tsp. of White Pepper 2 tbsp. of Rice Wine Vinegar 2 tbsp. of Corn Starch (mixed with 3 tbsp. of water) 1 Egg (beaten) 2 tsp. of Sesame Seed Oil 1 Green Onion (sliced) 1) Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. 2) Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside. 3) Slice bean curd and bamboo shoots into 1/4inch slices and set aside. 4) Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. 5) Add the white pepper, vinegar, and bean curd. Return soup to a boil. 6) Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat. 7) Add the sesame oil and sprinkle soup with green onions to serve.

Degree of Difficulty: Easy Recipe Category: Soups Recipe Ethnic Group: Chinese

Submitted by, Uzma Urooj (U.S.A.)

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