Hot And Sour Tofu Soup

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Steps

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Cover mushrooms with water and let stand for 30 minutes.

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Remove mushrooms.

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Cut off and discard stems.

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Thinly slice mushrooms and set aside.

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Measure soaking water and add enough stock to make a total of 4 cupcs liquid.

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Place in a 2-quart pan and add sherry , bamboo shoots , and sliced mushrooms.

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Bring to a boil , then reduce heat.

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Cover and simmer for 15 minutes.

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Add tofu , peas , white vinegar , and soy.

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Heat for 3 minutes.

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In a small bowl , stir together cornstarch and the 1 / 4 cup water.

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Add to soup and cook , stirring , until slightly thickened.

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Turn off heat.

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Add pepper and seasameoil.

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Stirring continuously , slowly pour egg into soup.

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Sprinkle with onion.

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Add salt to taste.

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Ingredients

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dried mushroom, water, vegetable stock, dry sherry, bamboo shoots, tofu, frozen peas, white wine vinegar, soy sauce, cornstarch, white pepper, sesame oil, egg, green onions, salt