1/4 cup wood-ear, revived by boiling for 30 minutes
1 small piece fresh ginger
4 green onions
1 egg
1 cup chicken broth
1 tbs soy sauce
1 tbs rice wine
1 tbs cooking oil
salt, sugar
radish sprouts ( garnish)
cut all ingredients into thin thread size.
heat a tsp oil in a pan, beat the egg and add it to the pan, spread the egg and form a thin layer. remove from stove, take the egg sheet out carefully and cut it into thread size.
rinse the tofu threads in hot water, drain. add 3/4 cup chicken broth to a pot, add tofu threads, add a little water, cover and simmer over low heat for a hour.
heat 1 tbs oil in a pan over medium heat, add mushrooms, add soy sauce and rice wine, saute for 2 minutes
add the rest of the ingredients to the pan, add 1/4 cup chicken broth, turn to low heat and simmer for 10 minutes
take the tofu threads out from the broth, put into a big bowl to form a mound
spoon out the mixture in the pan and arrange it around the tofu thread mound. slowly pour the broth into the bowl.
garnish with ginger threads and radish sprouts, serve hot.
