1/2 cup dried shitake mushroom julienned
1 cup napa cabage julienned
1 tsp soy sauce
1/4 cup carrots, julienned
1/4 cup for soup dried seaweed
1/2 cup silken tofu julienned
6 cups mushroom stock
dash of white pepper
dash of sesame oil
dash of salt
1/4 tsp Taiwanese black vinegar
1/2 tsp white or apple cider vinegar
2 tsp corn starch
2 tbsp cold water
1 tbsp fresh cilantro
Rinse dried mushroom then put into a pot with 6 cups of water. Leave in water till soft, when soft drain the mushroom to slice and save the mushroon water as a base for the soup. Add to the pot, mushroom water, carrots, tofu, napa cabbage, mushroom, seaweed and bring it all to a boil. Add salt, pepper, soysauce to the soup. To make a slurry, mix corn starch with cold water until smooth and add into the bubbling soup, stir fast to prevent clumping, turn the heat to low and add vinegar, and sesame oil. Add the cilantro before serving.
1 cup napa cabage julienned
1 tsp soy sauce
1/4 cup carrots, julienned
1/4 cup for soup dried seaweed
1/2 cup silken tofu julienned
6 cups mushroom stock
dash of white pepper
dash of sesame oil
dash of salt
1/4 tsp Taiwanese black vinegar
1/2 tsp white or apple cider vinegar
2 tsp corn starch
2 tbsp cold water
1 tbsp fresh cilantro
Rinse dried mushroom then put into a pot with 6 cups of water. Leave in water till soft, when soft drain the mushroom to slice and save the mushroon water as a base for the soup. Add to the pot, mushroom water, carrots, tofu, napa cabbage, mushroom, seaweed and bring it all to a boil. Add salt, pepper, soysauce to the soup. To make a slurry, mix corn starch with cold water until smooth and add into the bubbling soup, stir fast to prevent clumping, turn the heat to low and add vinegar, and sesame oil. Add the cilantro before serving.
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