Probably the most popular Chinese soup recipe in the world! Its distinct flavor comes from vinegar, ginger and mushrooms, which are key ingredients. Others, like lily buds and wood ear, may be hard to find, but are not essential… for a vegetarian version, leave out the pork and substitute chicken with vegetable stock.
Ingredients (for 2)
- 1/2 cup shiitake mushrooms
- 1/2 cup tofu
- 4 cups chicken stock
- 1/2 cup ground pork
- 1 egg
- 1/2 cup bamboo shoots
- 1/2 spring onion
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tsp ginger
- 4 lily buds
- 2 tbsp wood ear
- 1 tsp sesame oil
- 2 tbsp olive oil
- chili as desired
Directions
- Soak the wood ear and lily buds (cut off the stem ends) in hot water for about 20 minutes
- In the meantime, chop or julienne the tofu, shiitake mushrooms, bamboo shoots (drained and rinsed) and spring onions
- Heat olive oil in a large saucepan and stir fry the ground pork with the spring onions until pink
- Pour the chicken stock in a separate pan and bring it to a boil
- Add the pork, tofu, shiitake mushrooms, wood ear, lily buds (cut in half), bamboo shoots, soy sauce, vinegar and ginger (grated)
- Stir and simmer for 10 minutes
- Beat the eggs, stir them into the soup and turn off the heat
- Add a few drops of sesame oil and fresh chili pepper just before serving
Cambooza 