Vegetarian Shark S Fin Soup
|Stock||1 1⁄2 Liter (6 Cups)|
|Soy sauce||1 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Bean thread noodles||2 Ounce, soaked (56 Gram)|
|Mushrooms||60 Milliliter, sliced (1/4 Cup)|
|Shredded bamboo shoots||1⁄4 Cup (4 tbs), finely shredded (1/4 Cup)|
|Dried black mushrooms||5 , soaked and shredded|
|Shredded green onion||30 Milliliter (2 Tablespoon)|
|Cornstarch solution||30 Milliliter (2 Tablespoon)|
|White pepper||1 Dash|
|Chinese parsley sprig||8|
1. Bring soup stock to a boil; add salt and ginger; cook over medium heat for 1-2 minutes. Discard ginger and add soy sauce, sugar and sesame oil.
2. Drain bean thread noodles and add to stock along with remaining vegetables. Boil over medium-high heat for 2 minutes.
3. Thicken with cornstarch solution. Sprinkle with white pepper and garnish with Chinese parsley