Tomato Egg Flower Soup - cooking recipe
Ingredients
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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
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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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