Tomato Egg Flower Soup
4 dried black mushrooms
6 cups chicken broth
1 tablespoon dry sherry
1 medium tomato, peeled -- seeded & diced
2 tablespoons cornstarch -- mixed with 1 cup water
1 egg -- slightly beaten
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 green onion -- thinly sliced
Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1
cup liquid. Cut off stems, discard, dice caps.
In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil. Cook 3 minutes.
Add tomato, simmer 1 minute.
Add cornstarch and cook, stirring until soup
boils and thickens slightly. Remove from heat and slowly drizzle in egg
while stirring.
Add pepper. Divide sesame oil and green onions into each bowl. Ladle
soup on top.
Crystal Lake, IL
4 dried black mushrooms
6 cups chicken broth
1 tablespoon dry sherry
1 medium tomato, peeled -- seeded & diced
2 tablespoons cornstarch -- mixed with 1 cup water
1 egg -- slightly beaten
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 green onion -- thinly sliced
Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1
cup liquid. Cut off stems, discard, dice caps.
In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil. Cook 3 minutes.
Add tomato, simmer 1 minute.
Add cornstarch and cook, stirring until soup
boils and thickens slightly. Remove from heat and slowly drizzle in egg
while stirring.
Add pepper. Divide sesame oil and green onions into each bowl. Ladle
soup on top.
Crystal Lake, IL
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