Steps:
- Pour enough hot water over the mushrooms to cover completely. Soak about 20 minutes until soft, then drain and cut into thin slices, discarding the hard stems. Meanwhile, pour enough warm water over the bean thread noodles to cover (in a separate bowl). Soak until softened, about 10 minutes. Drain thoroughly and cut the noodles into 4" lengths. Bring the chicken stock to a boil in a large saucepan. Stir in the mushrooms, pork and carrot, and simmer about 2 minutes. Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch mixture, and cook until slightly thickened, about 30 seconds. Slowly pour in the egg, stirring constantly. Taste for seasoning, and add ketchup, soy and vinegar as needed. Ladle the soup into bowls and garnish with green onions.
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