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Bean Curd and Mushroom Soup
Course
Soup
Cuisine
Chinese
Servings
4
Ingredients
½
cup
canned straw mushrooms
1
chicken liver
sliced thinly
¼
pound
lean pork
sliced thinly
1
cup
baby bok choy
¼
cup
canned bamboo shoots
¼
cup
canned water chestnuts
sliced
4
cups
chicken stock
½
teaspoon
salt
1
teaspoon
MSG
Dash of pepper
2
eggs
or more, if desired
1
pound
silken tofu
cut into eight pieces
Instructions
In a large pot, add all ingredients except for eggs and tofu. Bring to a boil over medium heat.
Reduce heat to a gentle simmer. Break eggs into soup and simmer for three minutes.
Turn off heat and add in tofu. Cover pot and allow tofu to heat through, about 5 minutes, and then serve.
Recipe Notes
Recipe courtesy of Henry Low’s "Cook at Home in Chinese".
Photo credit:
Flickr user, frunkie