Egg-Flower Soup With Lemongrass And Mushroom

Recipe Ingredients

4 cups	948ml	Chicken stock
		= (or canned chicken broth)
2		Fresh lemongrass, bottom 6" only - lightly crushed
3		Fresh shiitake mushrooms - stem removed,
		And caps sliced thinly
1 oz	28g	Enoki mushroom
1/4 cup	59ml	Thinly-sliced red bell pepper
1/4 cup	59ml	Frozen peas - thawed
1/4 cup	59ml	Thinly-sliced bamboo shoots
1/4		Black moss - soaked
		= (abt 1/4 cup after soaking or 1/4 cup
		Shredded nori [Japanese seaweed])
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4		Soft tofu - (14 oz pkg) - cut into 1/4"
		By 1/4" strips
1/3 cup	20g / 0.7oz	Chopped peeled fresh or canned tomato
2 tablespoons	30ml	Cornstarch - dissolved in
3 tablespoons	45ml	Water
1		Egg - beaten
1 teaspoon	5ml	Sesame oil

Recipe Instructions

Bring the stock and lemongrass to a boil in a 3-quart saucepan. Reduce the heat to simmering and cook for 10 minutes.

Stir in the shiitake and enoki mushrooms, bell pepper, peas, bamboo shoots, black moss, salt and pepper and bring to a boil. Add the tofu and tomatoes, stirring carefully so the tofu does not break apart. Pour in the dissolved cornstarch and cook, stirring gently, until the soup returns to the boil and is lightly thickened.

Slowly pour in the beaten egg while stirring slowly to create 'egg flowers'. Ladle the soup into a tureen or individual serving bowls. Drizzle the sesame oil over and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Spice Garden) - - from the TV FOOD NETWORK CANADA

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