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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: Cover the mushrooms with hot water and soak for 20 minutes; drain
thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain
and cut into short lengths.
Heat the stock in a large pan and bring to the boil. Add the mushrooms,
noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer
gently.
Combine the cornflour and water in a small bowl and mix to a smooth
paste. Add the cornflour mixture to the soup and stir until clear. Add the
egg to the soup in a fine stream, stirring the mixture constantly.
Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar,
sesame oil and spring onion. Season with salt and black pepper to taste.
Serve topped with extra spring onions, If desired.
Note: Add a few drops of chili oil to the recipe if a more fiery soup is
desired.
| Ingredients:
4 Dried Chinese Mushrooms
1 1/2 Ounce(s) Dried Rice Stick Noodles
4 Cup(s) Chicken Stock
1 Cup(s) Chopped Cooked Chicken
7 1/2 Ounce(s) Can of Bamboo Shoots, Drained
1 Teaspoon(s) Grated Fresh Ginger
1 Tablespoon(s) Cornflour
1/3 Cup(s) Water
1 Egg, lightly beaten
1 Teaspoon(s) Tomato Paste
1 Tablespoon(s) Soy Sauce
1 Tablespoon(s) Vinegar
2 Teaspoon(s) Sesame Oil
2 medium Spring Onions, chopped |
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