This silky version of the classic Chinese soup includes traditional ingredients like earthy tree ear fungus, tender bamboo shoots and lily buds.
Category: not set
Cuisine: not set
12 dried lily buds
1/2 ounce dried tree ear fungus (1/4 cup)
1 quart low-sodium chicken broth
2 tablespoons distilled white vinegar plus more for seasoning
2 tablespoons medium-dark soy sauce plus more for seasoning
1/2 teaspoon kosher salt
2 tablespoons cornstarch
2 large eggs
1/2 cup shredded bamboo shoots
1/2 cup shredded cooked chicken pork or ham
3 1/2 ounces shredded spiced thick dry tofu (1 cup)
1 1/2 teaspoons finely ground white pepper
1 tablespoon sesame oil
Chopped scallions and cilantro for serving
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