Ingredients
| 6 cups | chicken stock | | 2 tbsp. | soy sauce | | 6 | dried Chinese mushrooms, soaked 3 hours, drained, and juilienned | | 3/4 tsp. | ground white pepper | | 1/4 cup | white vinegar | | 5 tbsp. | cornstarch mixed with | | 5 tbsp. | water | | 1/2 cup | bamboo shoots, julienned | | 1/4 cup | dried cloud ears, soaked one hour, drain and shredded | | 1 | cake bean curd, cut into 1/4-inch cubes | | 4 | eggs, beaten | | Cooked ham, slivered | | Green onion | | Sesame oil | | Grated carrot | | Ground black pepper |
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Instructions
Bring stock to a simmer, add soy sauce, ham, and mushrooms. Simmer ten minutes. Add pepper, vinegar, and thicken with cornstarch. Adjust seasoning. Add bamboo shoots, cloud ears, and bean curd. Pour in eggs in very thin stream over surface. Wait ten seconds, and stir gently.
Author's Comments
Add garlic and chili paste for more heat.
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