What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6930754 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720