Czech Style Recipes: Your Cookbook for Bohemian Breakfasts, Dinners Desserts by Allen Allie

Author:Allen, Allie [Allen, Allie]
Language: eng
Format: azw3, epub
Published: 2020-07-11T16:00:00+00:00

1/2 cup of diced mushrooms

Optional: 1/4 cup of chicken, cooked and shredded

3 tbsp. of soy sauce, low sodium

1 tbsp. of garlic-chili paste

2 minced garlic cloves

3 oz. of drained, cubed tofu, firm

Optional: 1/3 cup of matchstick-sliced bamboo shoots, canned

1/4 cup of vinegar, white

1/4 tsp. of white pepper, ground

2 tbsp. of water, cold

2 tbsp. of corn starch

1 egg, large

2 diced green onions

1 tsp. of sesame oil, toasted

Instructions:

1. Bring the broth to simmer in small pan. Add the chicken, mushrooms, chili paste, soy sauce and garlic cloves. Simmer for five minutes. Add the tofu, vinegar, white pepper and bamboo shoots. Simmer for five more minutes.

2. Combine water and the corn starch in cup. Stir till smooth, then add this to soup. Stir thoroughly. Allow to simmer till soup has thickened, five minutes or so longer.

3. Beat the egg in cup. Pour slowly into soup. Combine well. Heat for 1/2 minute. Add in sesame oil and green onions. Remove pan from heat and serve hot.

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