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Soup & Stew
Asian
4 - 6 servings
10 minutes
15 minutes
6 cups soup 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
1/4 cup mushroom sauce
1/4 cup bamboo shoots - finely shredded
5 Dried Black Mushrooms, soaked and shredded
2 tablespoons organic green onions, finely shredded
2 tablespoons cornstarch paste - (1 part cornstarch dissolved in 2 parts water)
1 dash white pepper
8 sprigs cilantro
Bring soup stock to a boil; add the salt and ginger, and 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.
Have extra soup stock on hand because the bean thread noodles soak up the liquid.
