Sour Shrimp Noodle Soup
|Dried shrimp||4 Tablespoon|
|Dried black mushrooms||1⁄2 Cup (8 tbs)|
|Wood ears||1⁄4 Cup (4 tbs) (Fungus)|
|Chicken broth||6 Cup (96 tbs)|
|Soy sauce||2 Tablespoon|
|Dried shrimp noodles||1 Cup (16 tbs)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Eggs||3 Small, beaten|
In separate cups, place the dried shrimp, the mushrooms, and the fungus; cover with boiling water and let set for 15 minutes.
Drain all well and shred the mushrooms and the fungus.
In a pot, place the chicken broth, shrimp, shredded mushrooms, fungus, soy sauce, and salt.
Bring to a boil, stir in the noodles, reduce heat to a simmer and cook for 8 minutes, or until the noodles are tender.
Stir the vinegar, the blended cornstarch and water, and the eggs into the pot.
Cook, stirring, for 2 minutes or until the soup starts to thicken.
Taste for seasoning.