Ingredients:
 | 4-6 black (Shitake) mushrooms,
soaked in hot water |
| 4 oz. cooked pork or chicken |
| 1 bean cake (tofu) |
| 2 oz. canned sliced bamboo shoots,
rinsed and drained |
| 2½ cups Chinese style broth |
| 1 Tbs. Chinese rice wine of dry
sherry |
| 1 Tbs. light soy sauce |
| 2 Tbs. rice vinegar |
| 1 Tbs. cornstarch paste (mix 1 part
cornstarch with about 1.5 parts of cold water and stir until smooth) |
| salt to taste |
| ½ tsp. ground white pepper |
| 2-3 scallions, thinly sliced for
serving |
|
Instructions:
| Drain the mushrooms, squeeze dry and
discard the hard stems. Thinly slice the mushrooms. |
| Thinly slice the meat, tofu and
bamboo shoots into narrow shreds. |
| Bring the stock to a boil in a large
stockpot and add all ingredients. Bring to a boil, then simmer for about a minute. |
| Add the wine, soy sauce and vinegar
and bring back to a boil once more, stirring. Using a wooden spoon, stir in the
cornstarch paste to thicken the soup. |
| Serve hot, sprinkled with the thinly
sliced scallions. |
Makes 4 servings |
