An egg drop soup recipe using mushroom and tofu

This egg drop soup recipe is not thickened using cornstarch which is a common chinese technique.

All the julienned ingredients makes it a "crowded" soup.

If possiblle, try to find fresh bamboo shoots. I am not sure if it is just me but I find that canned bamboo shoots have a fairly strong smell. I much prefer fresh ones.

Ingredients
300g soft or silken tofu
100g bamboo shoot
50g dried Chinese mushrooms
2 eggs
30g celery
2 tbsp cooking oil
Soy sauce
500ml soup stock
Sesame seed oil

Directions

1. Cut the tofu into thin strips
2. Soak and rehydrate the Chinese mushrooms, cut into thin strips
3. Cut the bamboo shoots and celery into thin strips
4. Beat the eggs
5. Heat the cooking oil in a wok, fry the bamboo shoots and Chinese mushrooms for about 3-4 minutes
6. Add the soup stock and season with soy sauce
7. Add the tofu and celery
8. Cook for about 10 minutes
9. Lower the heat and do the egg drop
10. Remove from heat and serve with dashes of sesame seed oil

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Recipe source: <a href="http://www.homemade-chinese-soups.com/egg-drop-soup-recipe-02.html">Mushroom egg drop soup recipe</a>

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