Total Time
Prep 0 mins
Cook 30 mins

Ingredients Nutrition


  1. Cover mushrooms with water and let stand for 30 minutes.
  2. Remove mushrooms; cut off and discard stems.
  3. Thinly slice mushrooms and set aside.
  4. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.
  5. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
  6. Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
  7. Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
  8. In a small bowl, stir together cornstarch and the 1/4 cup water.
  9. Add to soup and cook, stirring, until slightly thickened.
  10. Turn off heat.
  11. Add pepper and seasameoil.
  12. Stirring continuously, slowly pour egg into soup.
  13. Sprinkle with onion; add salt to taste.
Most Helpful

4 5

This is a very good recipe. I found, however, that I had to add 2-3 times as much soy sauce as the recipe calls for or quite a bit of salt (I prefer soy sauce because it adds flavour). I also skip vegetable stock and green peas, and sometimes I slice into thin strips and add the white parts of the scallions close to the start of cooking.