Tomato Egg Flower Soup - cooking recipe

Ingredients
    4 dried black mushrooms
    6 c. chicken broth
    1 Tbsp. Shao Hsing wine or dry sherry
    1 medium tomato, peeled, seeded and diced
    2 Tbsp. cornstarch, mixed with 1/4 c. water
    1 egg, lightly beaten
    1 tsp. sesame oil
    salt to taste
    1/4 tsp. white pepper
    1 green onion, thinly sliced
Preparation
    Soak mushrooms in warm water to cover for 30 minutes; drain and reserve 1 cup liquid.
    Cut off and discard stems and dice caps.
    Set aside.

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