Rated 5.0 stars by 1 users
Soup & Stew
Italian
6 - 8 servings
15 minutes
20 minutes
1 ½ ounces package Dried Shiitake Mushrooms, reconstituted according to package directions, reserving soaking liquid (about 1¼ cup) (see notes below)
1 Organic Roma Tomato, blanched, peeled, seeded, diced (see notes below)
6 cups vegetable broth
2 tablespoons dry sherry
2 tablespoons cornstarch
1/4 cup water
1 egg, beaten
1 teaspoon sesame oil
Salt and pepper to taste
1 organic green onion, diced
Discard the stems of the mushrooms and dice the caps. Strain the reserved soaking liquid through a sieve or coffee filter set in a colander.
In a medium saucepan, place the vegetable broth, reserved mushroom soaking liquid, sherry and the mushrooms.
Over high heat, bring to a boil then reduce to a simmer. Cook for 5 minutes. Add the tomato and cook for 1 minute.
In a small bowl, combine the cornstarch and the water. Mix until dissolved. Add to the soup and stir until soup thickens.
Turn off the heat and, while stirring, add the egg. The egg will form long strands.
Stir in the sesame oil, salt, and pepper. Garnish with the green onions and serve hot.
Tips:
