This is not only one of my favorite chinese soups, but one of my favorite soups. I just made it last night. This is the best recipe I've found. I usually make half a recipe. I use bullion for the chicken broth. Some of the ingredients may be difficult to find. Worcestire sauce is ok in place of black vinegar but makes it much more salty and not quite the same taste. Check specialty stores for it. I eliminate the salt even with the black vinegar since bullion tends to be salty. Add any other ingredients such as peas, carrots, other types of mushrooms, stew pork cut in strips or chicken. I also usually add rice vinegar and black peper. Good luck and hope you enjoy it as much as we do.
- 1 Pound firm tofu, cut lenghtwise into slabs about 1 inch thick
- 2 Tbs. Cornstarch
- 1/4 C. Water
- 9 cups chicken broth
- 10 dried Chinese Black mushrooms, softened in hot water to cover for 20 min, stems removed, and caps shredded.
- 1 1/2 cups finely shredded leeks, rinsed and thoroughly drained.
- 3 1/2 Tbs. Chinese Black vinegar or Worcestershire sauce,or more to taste.
- 2 Tbs. soy sauce
- 2 Tbs. minced fresh ginger, or more to taste (powdered can be used)
- 1 tsp. sesame oil
- 1/2 tsp salt
- 1 large egg, lightly beaten.
Wrap the tofu in paper towels or in a cotton towel and place a heavy weight, such as a skillet on top. Let stand for 30 minutes to press out the excess water, then cut into thin julienne strips about 3 inches long and 1/4 inch thick.
Combine the cornstarch and water and blend well.
Place the chicken broth in a large heavy pot and heat until boiling. Add the black mushroom caps, leeks, and tofu to the chicken broth and heat until boiling. Boil for about 3 minutes, skimming the surface to remove any impurities. Add the Seasonings and heat until boiling. Taste for seasoning and add vinegar, ginger, or salt if desired. Slowly add the cornstarch thickener, stirring constantly to prevent lumps and cook until the broth has thickened. Remove from the heat and slowly add the beaten egg, pouring in in a thin stream around the edge of the pot and carefully stirring once or twice so the egg forms thin streamers and cooks completely. Serve immediately.
Note: The soup can be reheated but the broth may become thin during refrig. requiring additional cornstarch and water thickener.
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Submitted By: Samantha Baumgardner
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