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Tofu Soup, Monk Wen Si Style
Soups and Congees
|Tofu Soup, Monk Wen Si Style|
1 Tablespoon chicken fat
2 shallots, sliced thin
2 garlic cloves, peeled and sliced thin
1 quart chicken broth
1 pound tofu, cut into thin slices
3 Tablespoons fresh bamboo shoot, cut into cut into matchstick-size pieces
1 cloud ear fungus, soaked and slivered
1 dried Chinese mushroom, soaked, stem discarded, and sliced thin
2 asparagus, cut into two inch lengths, then into matchstick-size pieces
2 Tablespoons vegetarian ham, cut into matchstick-size pieces
1 small carrot, peeled and cut into matchstick-size pieces
1/2 teaspoon salt
2 Tablespoons cornstarch mixed with the same amount of cold water
2 sprigs coriander cut into half-inch lengths
1 teaspoon sesame oil
dash ground white pepper
1. Heat large wok or a big heavy pot. Add the chicken fat and the shallot and garlic pieces. Stir-fry for one minute, then remove and discard them.
2. Put the chicken broth into the pot, and bring it to the boil. Add the tofu, bamboo shoot, cloud ear, Chinese mushroom, asparagus, vegetarian ham, and carrot pieces. Reduce the heat and simmer for five minutes.
3. Add the salt, cornstarch mixture, coriander pieces, sesame oil, and the ground white pepper. Stir, then serve.