4 Cups Chicken Broth
2 Stalks Fresh Lemongrass, lightly crushed (bottom 6” only)
3 Fresh Shiitake Mushrooms, thinly sliced (caps only)
1 oz Enoki Mushrooms
¼ Cup Red Bell Pepper, thinly sliced
¼ Cup Frozen Peas, thawed
¼ Cup Bamboo Shoots, thinly sliced
¼ pkg (2 oz) Black Moss (soaked, about ¼ cup after soaking) or ¼ cup shredded nori
1 tsp Salt
¼ tsp Ground White Pepper
¼ pkg (3 ½ oz) Soft Tofu, cut into ¼ x ¼ x 2 inch long strips
1/3 Cup Fresh or Canned Tomatoes, chopped
2 tbsp Cornstarch (dissolved in 3 tbsp water)
1 Egg, beaten
1 tsp Sesame Oil
- Bring chicken stock and lemongrass to a boil in a 3-quart saucepan. Reduce heat to a simmer 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 gently 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, stirring slowly but constantly to create “egg flowers.” Ladle the soup into a tureen or individual serving bowls. Drizzle the same oil over and serve immediately.
Serve 4 as part of a multi-course meal.