Bean Curd and Mushroom Soup
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
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In a large pot, add all ingredients except for eggs and tofu. Bring to a boil over medium heat.
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Reduce heat to a gentle simmer. Break eggs into soup and simmer for three minutes.
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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