8 c Stock or water
2 Cakes tofu; (bean curd)
2 Eggs; lightly salted
6 Scallions; minced
1 oz Dried black mushrooms
2 tb Dry sherry or Chinese rice
-wine
2 tb Cornstarch
1/3 c Water
1/4 c Cider vinegar; scant
1 tb + 1 ts tamari
1/2 ts Black pepper; scant
Sesame oil
Heat 2 c of the stock or water to boiling. Pour over black mushrooms
(in a bowl.) Cover with a plate. Let stand 25 minutes. Drain the
mushrooms, squeezing out and saving all excess liquid.
Cut the soaked, drained mushrooms and tofu into sliver-like pieces.
Beat the eggs lightly.
Blend cornstarch and 1/3 c water to a paste.
Add mushroom liquid to remaining stock or water. Brnig to a boil.
Add mushrooms; simmer 10 minutes.
Add tofu; simmer 5 minutes.
Add wine, vinegar, tamari, pepper.
Stir in cornstarch paste and heat to a gentle boil.
Drizzle in the beaten egg as soup quietly boils. Stir with a
chopstick.
