A simple home made recipe. Using the chicken broth to enhance the flavor. Adding some chili bean paste to make it savory. Adding 2 different vinegar also enrich the flavor as well.
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Ingredients
- 20 g ham (sliced, optional)
- 2 pcs shiitake mushroom (soaked, cleaned, sliced)
- 20 g Wood ear (soaked, cleaned, sliced)
- 20 g bamboo shoot (cleaned, sliced)
- 150 g firm tofu (sliced)
- 1 pcs egg (beaten)
Broth mixture
- 400 ml chicken broth
- 150 ml water
- ½ tsp dark soy sauce
- ½ tsp light soy sauce
- 1 tbsp chili bean paste
- 3 tbsp Chinese black vinegar
- 1 tbsp Chinese red vinegar
Starch mixture
- 2 tbsp waterchestnut starch (can be replaced by tapioca starch, potato starch, but not cornstarch)
- 6 tbsp water
Instructions
- mushroom, wood ear, bamboo shoot stir fry in a frying pan with 1 tsp of oil over medium high heat.
- Add in broth mixture and bring it to boil. Add in ham, tofu and cook for 2 mins. Do a taste test.
- Add in enough starch mixture to thicken the soup. Turn off the heat. Add in the egg mixture and mix it well
Yummy
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