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- 1 cup Yangzhou dried tofu threads
- 1/2 cup needle mushrooms or shiitake mushrooms
- 1/4 cup fresh or pickled winter bamboo shoots
- 10 small slices of Jinghua prosciutto
- 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.
