How to make it

  • Pour 2 cups of boiling water over the mushrooms and let stand for 25 minutes.Save the soaking water/stock!
  • Cut the mushrooms and tofu into thin slivers.
  • Combine the mushroom-soaking liquid and the rest of the stock/water and bring to a boil.
  • Add mushrooms and simmer for 10 minutes.
  • Add tofu and simmer 5 minutes.
  • Add the wine, vinegar, tamari, hot chili oil, and pepper.
  • Stir in the cornstarch paste and bring to a gentle boil.
  • Drizzle in the beaten egg as the soup quietly boils.
  • Add salt to taste
  • Serve topped with green onions and little drizzles of sesame oil.

Reviews & Comments 2

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  • bonjody 10 years ago
    You're making me hungry! I'll either have to go to an Asian market and stock up on ingredients...OR go to my favorite Chinese restaurant. Hmmmmm
    Was this review helpful? Yes Flag
    " It was excellent "
    orangeskipper ate it and said...
    Love this:)
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