Hot And Sour Soup
|Dried shiitake mushrooms||1 Ounce|
|Low sodium chicken stock||2 Cup (32 tbs)|
|Chopped scallions||3⁄4 Cup (12 tbs)|
|Sliced bamboo shoots||1⁄3 Cup (5.33 tbs)|
|Thinly sliced ginger||1⁄2 Ounce (Fresh)|
|Diced tofu||2 Tablespoon|
|Japanese rice vinegar||2 Tablespoon|
|Oriental sesame oil||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Cornstarch||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
1. Place the mushrooms in a small bowl, add 2 cups of boiling water and set them aside to soak 15 minutes. Reserving the liquid, cut the mushrooms into slivers; set aside.
2. In a large saucepan combine the stock, scallions, bamboo shoots, ginger, tofu, vinegar, tamari, oil, sugar and pepper.
3. Transfer 1/4 cup of the mushroom soaking liquid to a cup and stir in the cornstarch. Add the mushrooms and remaining liquid to the soup and bring it to a boil over medium-high heat
4. Meanwhile, whisk the egg white in a small bowl. When the soup boils, stir in the cornstarch mixture and the egg white, and cook, stirring, 1 minute, or until the egg white is opaque.