Servings
6 s
Ingredients
- 8 cups Lowfat chicken broth OR vegetable broth
- 1 ounce Bean sprouts; rinsed
- 1 ounce Bamboo shoots; rinsed and julienned
- 1 Stalk bok choy; diagonally sliced (altertive: celery and napa cabbage leaves)
- 3 ounce Chinese pea pods; rinsed and strings pulled
- 6 Dried Chinese mushrooms; soaked in boiling water, rinsed and drained and julienned
- 1 tablespoon Hoisin sauce
- 1 tablespoon Tamari soy; or more to taste
- 1 tablespoon Kung pao sauce; or more to taste
- Leftover soba noodle; optional
- 10 ounce Firm tofu; or as packaged drained and sliced, *see instructions
- 2 tablespoons Potato starch; dissolved in
- 4 tablespoons Water
- 1/4 cup Egg substitute; beaten with
- 1/8 teaspoon Light sesame oil
- Cilantro leaves; coarsely chopped
- 1 dash Dark sesame oil; for aroma
- 3 tablespoons Rice wine vinegar
- Hot pepper sauce; optional
Directions
- Rinse the pea pods and trim, pulling strings if necessary; leave them whole.
- If bok choy is not available, use a combination of celery and napa cabbage leaves; slice on the bias into bite-sized pieces.
- Slice the tofo (bean Curd) cakes into 1/4-inch thick pieces, then carefully slice again into strips 1 by 1/4-inch (julienned).
- Place the broth in a large soup pan; add the bean sprouts, then bamboo shoots, bok choy, pea pods, and mushrooms. Slowly bring to a gentle boil.
- Add the sauces: hoisin, soy and kung pao.
- Let simmer for 2 to 3 minutes or until bok choy is wilted and the sprouts have lost their bitter bite.
- Add a little cooked soba noodle, if using.
- Add the bean curd slivers.
- And as soon as the soup returns to a boil, slowly stir in the well-stirred dissolved potato starch.
- Slowly bring to a boil again.
- Slowly pour in the beaten egg through the gap of a pair of chopsticks or along the back of a fork, moving the chopsticks or fork in a circular motion to shirr the egg.
- Remove at once from heat and cover for 30 seconds to allow egg to set and the soup will also clear somewhat.
- Remove from heat.
- Add the coriander leaves.
- Stir gently to mix.
- Season with vinegar.
- Then adjust the sauces: soy, hoisin, or kung pao, to taste.
- Offer pepper oil at the table for those who want it hotter.
- By KitPATh
- ucr.edu> Notes: Recipe was revised for bottled sauces.
- Quantities are approximate; to taste and to what is on hand.
- The technique and the use of potato starch are ideas from CHINESE COOKING by Yan Kit Martin.
- Have ingredients prepared and assembled.
- This is a variation of an egg drop soup.
- The boil is also gentle and steady; never allow the broth to roil.
- Recipe by: Hanneman* Posted to EAT-LF Digest by KitPATh
- ucr.edu> on Apr 20, 1998