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Makes 2 servings
Ingredients:
• 1 cup bamboo shoots, cut into strips• ½ tsp ground black pepper
• ½ tsp cayenne pepper
• ¼ cup cider vinegar
• 3 eggs, beaten
• 1 tbsp rice wine vinegar
• 2 scallions, trimmed and thinly sliced
• 4 oz. fresh shiitake mushrooms, stems removed, thinly sliced
• 2 tbsp soy sauce
• 15 oz. firm tofu, cut into thin strips
• 4 cups water
Directions:
1. In a large soup pot, combine water and mushrooms, and bring to a gentle boil.2. Stir in the cider vinegar, soy sauce, and rice wine vinegar. Add the tofu slices and bamboo shoots; stir gently. Lower the heat and simmer, uncovered, for about 10 minutes.
3. Pour in the eggs in a very thin stream. Count to 5, and stir a few times slowly. Garnish with scallions and season with pepper.
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