¼ cup medium or firm tofu, diced small or julienne (match stick sized pieces)
¼ cup carrots, julienne
2 ounces cooked pork or chicken (optional)
¼ cup bamboo shoots, julienne
2 mushrooms, sliced thin
2 tablespoons cornstarch
3 tablespoons water
2 cans (14 ounces each) chicken broth (3½ cups)
5 tablespoons rice vinegar
1½ teaspoons sugar
1/8 teaspoon hot pepper (optional)
1 tablespoon soy sauce
1 beaten egg
½ teaspoon sesame oil
1/8 teaspoon black pepper
1/8 teaspoon white pepper
1 tablespoon green onions, sliced, for garnish
Set the tofu, carrots, meat, if using, bamboo shoots and mushrooms in a medium bowl.
In another bowl, mix cornstarch with 3 tablespoon water; set aside.
Heat chicken broth in a medium saucepan over medium-high heat. Add meat, tofu, bamboo shoots, carrots, mushrooms, vinegar, sugar, hot pepper and soy sauce; bring to a boil and cook 2 minutes.
Stir in starch mixture. When it thickens, stir in beaten egg and remove from heat. Season with sesame oil, black and white pepper and garnish with green onions.
Serves four to five.
Ying Stoller, Ying's Kitchen