Bob3
Contributor
Politically Correct *****'s Fin Soup
4 cups chicken stock
2 cups ham stock
1/4 teaspoon salt
2 slices ginger root
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 oz. bean thread noodles, soaked
1/2 stick agar, or 1 tbs powdered agar
1/4 cup mushroom sauce
1/4 cup bamboo shoots, finely shredded
5 Dried Black Mushrooms soaked and shredded
2 tablespoons green onions, finely shredded
2 tablespoons cornstarch paste - (1 part cornstarch dissolved in 2 parts water)
1 dash white pepper
8 sprigs cilantro
Preparation:
Bring soup stock to a boil; add the salt, agar, and ginger, - cook over medium heat for 1-2 minutes.
Discard ginger, and add the soy sauce, sugar, and sesame oil.
Drain the bean thread noodles and add to the stock, along with the remaining vegetables.
Boil over medium-high heat for 2 minutes.
Thicken with cornstarch solution.
Sprinkle with white pepper and garnish with cilantro to serve.
Note: Have extra soup stock on hand because the bean thread noodles soak up liquid.
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4 cups chicken stock
2 cups ham stock
1/4 teaspoon salt
2 slices ginger root
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 oz. bean thread noodles, soaked
1/2 stick agar, or 1 tbs powdered agar
1/4 cup mushroom sauce
1/4 cup bamboo shoots, finely shredded
5 Dried Black Mushrooms soaked and shredded
2 tablespoons green onions, finely shredded
2 tablespoons cornstarch paste - (1 part cornstarch dissolved in 2 parts water)
1 dash white pepper
8 sprigs cilantro
Preparation:
Bring soup stock to a boil; add the salt, agar, and ginger, - cook over medium heat for 1-2 minutes.
Discard ginger, and add the soy sauce, sugar, and sesame oil.
Drain the bean thread noodles and add to the stock, along with the remaining vegetables.
Boil over medium-high heat for 2 minutes.
Thicken with cornstarch solution.
Sprinkle with white pepper and garnish with cilantro to serve.
Note: Have extra soup stock on hand because the bean thread noodles soak up liquid.
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