1. Soak the mushrooms in 1/3 cup boiling water for 15 minutes. With a slotted spoon, lift the mushrooms from the liquid and set aside. Strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. Discard the tough stems from the mushrooms. Squeeze the mushrooms dry. Cut into thin slices. 2. Pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. Add the mushrooms, bamboo shoots, and meat. Bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust the seasonings to taste. 3. Stir the cornstarch mixture and add it to the simmering soup. Cook for 2 minutes to thicken the soup. Drizzle in the egg while the soup is at a simmer, stirring gently. 4. Do not boil. 5. Serve hot, garnished with green onions. 6. The soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. To finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe. ---------------------------------------------------------------------------
Nutrition
Ingredients
