Serves 4 as main dish
Adapted from Made With Lau
Ingredients:
1 can petite diced tomatoes
1 bunch asparagus, cut into 1 inch pieces
1 red bell pepper, cut into thin strips
1 carrot, cut into thin strips
2 oz seafood mushroom (small enoki), sliced in half lengthwise
2 oz king oyster mushroom, sliced in little strips
3 pieces shiitake mushroom (rehydrated dried or fresh), thinly sliced
1/4 oz dried wood ear mushroom, rehydrated 10 min and thinly sliced
2 eggs, beaten
2 green onions, thinly sliced
2 dried chili peppers
14 oz tofu, cut into thin strips
4 cups mushroom broth
1 cup water
4 T white vinegar (or more to taste)
1 t white pepper
1 T sugar
3 T soy sauce
3 T cornstarch
2 t sesame oil
corn oil
Instructions
1. Mix cornstarch and 2 T water in small bowl
2. In dutch oven, heat oil and dried chili peppers over high heat, stirring occasionally.
3. Remove peppers and add tomato. Add hot broth and water after 1 minute.
4. Add white pepper and stir 30 seconds. Add sugar, soy sauce, tofu, mushrooms, and vegetables. Cover with lid and bring back to boil (3-4 minutes).
5. Once the soup is boiling, slowly drizzle in the cornstarch mixture while stirring constantly.
6. Drizzle in the eggs slowly. Don't stir.
7. Add vinegar and sesame oil. Garnish with green onions.
