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Bamboo Shoot Soup Recipe | Chinese Food

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dishes, Soups
Cuisine China
Servings 4

Ingredients
  

  • 3 oz bamboo shoots, cut into thin matchsticks
  • 4 dried Chinese black mushrooms, soaked for 15 minutes in warm water
  • 3¾ cups chicken stock
  • 1 tbsp wine vinegar
  • 2 tbsps light soy sauce
  • Salt and pepper
  • ½ tsp cornstarch, combined with a little water
  • 1 egg
  • 10 chives

Instructions
 

  • #A very decorative soup. Beaten egg sifted into the hot soup gives a very special effect.# Blanch the bamboo shoots in boiling, salted water for 3 minutes. Rinse and set aside to drain.
  • Cook the mushrooms in boiling, salted water for 10 minutes. Rinse and set aside to drain.
  • Bring the stock to the boil and add the bamboo shoots, mushrooms, vinegar, and soy sauce, and season with salt and pepper to taste. Cook for 10 minutes.
  • Stir in the cornstarch and bring the soup slowly back to the boil.
  • Reduce the heat. Beat the egg thoroughly. Place the beaten egg in a strainer and add to the soup by shaking back and forth over the hot soup.
  • Add the chives to the soup and serve piping hot. #WATCHPOINT# Make sure the soup is boiling hot before adding the beaten egg. #COOK'S TIP# Try to buy fresh chives for this soup, as they have a much better flavor than dried chives.
Keyword Soup recipes