1 square bean curd, shredded
1 ounce chicken breast, shredded
10 shrimp (optional)
6 bamboo shute, shredded
8 mushrooms
1 egg, beaten
1 green onion, diced
2 teaspoons vinegar
2 teaspoons salt
3 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 ½ teaspoons black pepper
2 teaspoons cornstarch
6 cups water
Preparation:
1. Shred bean curd, chicken breast and bamboo shute.
2. Boil 6 cups water and add chicken breast, shrimp, bean curd, bamboo shoot and mushroom, Boil again.
3. Add vinegar, salt, sugar, soy sauce and black pepper.
4. Mix 2 teaspoon of cornstarch with 5 teaspoons of water and add to soup while stirring evenly.
5. Add egg to soup, stirring slow then remove to soup bowl.
6. To serve, sprinkle with chopped green onion and 1 teaspoon sesame oil on the top of the soup.
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