Egg drop soup recipe using mushroom and tofu

Many egg drop soup recipes are thickened with cornstarch.

This one isn't. But it is a "crowded" soup considering all the julienned ingredients.

If possible, try to find fresh bamboo shoots.

Ingredients
300g soft or silken tofu
100g bamboo shoot
50g dried Chinese mushrooms
2 eggs
30g celery
2 tbsp cooking oil
Soy sauce
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">Egg drop soup using mushroom and tofu</a>