- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 4 Dried Black Mushrooms
- 1 Dried Wood Ear Mushrooms
- 1/4 pound Chicken boneless and skinless
- 1 stalk Lemon Grass (bottom 6 inches only) crushed
- 2 teaspoons cornstarch
- 1/2 package Organic Tofu (firm) drained
- 5 cups Chicken Broth
- 1/2 cup Organic Carrots julienned
- 1/4 cup Bamboo Shoots julienned
- 1/2 cup Rice Vinegar
- 3 tablespoons Soy Sauce
- 1 teaspoon Chile Sauce
- 3 tablespoons cornstarch - dissolved in 1/4 cut water
- 1 Egg White lightly beaten
Directions
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Thinly slice caps.
Cut chicken into thin slices then cut slices into thin strips. Place in a bowl and add 2 teaspoon cornstarch; stir to coat. Let stand for 10 minutes. Cut tofu into 1/2" cubes.
Place broth in a 2-quart pot; bring to a boil. Add mushrooms, lemon grass, and ginger. Reduce heat to low, cover, and simmer for 10 minutes. Discard lemon grass and ginger.
Add chicken, tofu, carrots, and bamboo shoots; cook for 2 minutes. Add vinegar, soy sauce, and chili sauce; bring to a boil.
Add cornstarch solution and cook, stirring, until soup boils and thickens. Turn off heat. Add egg white, stirring, until it forms long threads.
