6 cups Soup Stock
1/4 teaspoon Salt
2 slices Ginger Root
1 teaspoon Soy Sauce
1/2 teaspoon Sugar
1/2 teaspoon Sesame Oil
2 oz. Bean Thread Noodles ,soaked
1/4 cup Mushroom Sauce
1/4 cup bamboo shoots - finely shredded
5 Dried Black Mushrooms ,soaked and shredded
2 tablespoons organic green onions ,finely shredded
2 tablespoons cornstarch paste - (1 part cornstarch dissolved in 2 parts water)
1 dash White Pepper
8 sprigs cilantro
Bring soup stock to a boil; add the salt and ginger, and cook over medium heat for 1-2 minutes.
Discard ginger and add the soy sauce, sugar, and sesame oil.
Drain the bean thread noodles and add to the stock, along with the remaining vegetables.
Boil over medium-high heat for 2 minutes.
Thicken with cornstarch solution.
Sprinkle with white pepper and garnish with cilantro to serve.
Have extra soup stock on hand because the bean thread noodles soak up the liquid.