The perfect meal to warm you up on this snowy March day!
This recipe is by Jim Huebner: My favorite Chinese dish. This is a slightly simplified version in that I only use shiitakes instead of a mixture of shiitakes and tree ears. I also omit the traditional bamboo shoots and tiger lily stems for simplicity– and I don’t think the taste suffers a bit since it is based primarily on pepper and vinegar! This is a filling dish with a lot of flavor.
- 5-10 dried shiitakes
- ¼ pound or more of boneless pork (or chicken, or omit for a vegetarian soup)
- 1 tablespoon cooking oil
- 2 tablespoons tamari, divided, plus more to taste
- 4 cups chicken (or vegetable or mushroom) stock and/or the mushroom soaking liquid
- salt, to taste
- 2 tablespoons Fire Cider, or more to taste
- 2 tablespoons of cornstarch, dissolved in water
- a half package of firm tofu, cut into ¼” x ¼” strips
- 2 tablespoons sesame oil
- teaspoon of white pepper
- 2 eggs, well-beaten
- chopped chives or scallions
- ground coriander seeds
Place the shiitakes (aka black mushrooms) in very hot or boiling water and set aside for a ½ hour or more. Take the mushrooms from the liquid, remove the stems if you have not already done so and slice into bite-sized pieces; reserve the soaking liquid.
Slice the pork or chicken (if using) into matchstick-size pieces (easier if partially frozen); stir-fry in the cooking oil in a deep pot large enough for the finished soup until browned.
Add 1 tablespoon of the tamari. Add the sliced mushrooms and stir-fry until starting to brown; add the other tablespoon of tamari.
Then add the chicken (or vegetable or mushroom) stock and/or the mushroom soaking liquid and bring to a simmer. Salt and/or add additional tamari to taste.
Add the Fire Cider; then blend in the dissolved cornstarch mixture.
When the broth has thickened, add the tofu strips.
Add the sesame oil and white pepper. Adjust seasonings to taste.
Turn off the heat and slowly add the beaten eggs into the broth while stirring, so that shreds, rather than clumps of egg form. Cover and let sit for a few minutes.
Serve with chopped chives or scallions and a sprinkling of ground coriander seeds.