Yields8 ServingsPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins
INGREDIENTS :
(A)
10gdried lily flowers
10gdried wood ear mushrooms
20gdried shiitake mushrooms
85gspiced dry tofu
115gfresh firm tofu
240mlboiled water
(B) Seasoning
1500mlvegetable stock or water
½tspsalt
¼tspsugar
2dried red chili peppers
2tspground white pepper
1 ½tspmushroom flavored dark soy sauce
1tbsplight soy sauce
1tspsesame oil
140gbamboo shoots
80mlwhite vinegar
(C)
4tbspcornstarch + water , mixed
1large egg , beaten
(D) Garnish
1scallion
COOKING METHODS :
1
Preparation Ingredients (A)
- Add 240ml water in the mixing jar and boil.
Settings: Timer: 4 Minutes / Temperature: 120°C
- Transfer the boiled water in a bowl, soak the dried lily flowers, wood ears, and shiitake mushrooms until hydrated.
- Stained and reserve the soaking water. Set-asides.
2
- Trim the tough ends off the lily flowers and cut them in half.
- Roughly chop the wood ears, and thinly slice the shiitake mushrooms.
- Cut the spiced tofu into thin 2 inch-long slices.
- Cut the tofu into ¼ inch thick pieces, also about 2 inches long.
3
- Add the Ingredients (A) and Ingredients (B) and reserved mushroom soaking water and in the mixing jar to boil.
- Select preset mode R- “STEAM “ Auto Settings Timer : 15 Minutes / Temperature: 120°C
4
- Add the Ingredients (C) cornstarch mixture and cook.
Settings: Timer: 1 Minutes / Speed : 1 / Temperature : 120°C
You can add more cornstarch slurry if you like your soup thicker
- Slowly pour the Ingredients (C) egg through the lid cover hole in to the mixing jar and continue cook.
5
- Add the scallions as a garnish, and serve !
Nutrition Facts
8 servings
Serving size
Amount per serving
Calories66
% Daily Value *
Total Fat2g3%
Saturated Fat 1g5%
Cholesterol23mg8%
Sodium943mg41%
Protein4g
Calcium 3mg1%
Iron 6mg34%
Potassium 51mg2%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
(A)
10gdried lily flowers
10gdried wood ear mushrooms
20gdried shiitake mushrooms
85gspiced dry tofu
115gfresh firm tofu
240mlboiled water
(B) Seasoning
1500mlvegetable stock or water
½tspsalt
¼tspsugar
2dried red chili peppers
2tspground white pepper
1 ½tspmushroom flavored dark soy sauce
1tbsplight soy sauce
1tspsesame oil
140gbamboo shoots
80mlwhite vinegar
(C)
4tbspcornstarch + water , mixed
1large egg , beaten
(D) Garnish
1scallion
Directions
COOKING METHODS :
1
Preparation Ingredients (A)
- Add 240ml water in the mixing jar and boil.
Settings: Timer: 4 Minutes / Temperature: 120°C
- Transfer the boiled water in a bowl, soak the dried lily flowers, wood ears, and shiitake mushrooms until hydrated.
- Stained and reserve the soaking water. Set-asides.
2
- Trim the tough ends off the lily flowers and cut them in half.
- Roughly chop the wood ears, and thinly slice the shiitake mushrooms.
- Cut the spiced tofu into thin 2 inch-long slices.
- Cut the tofu into ¼ inch thick pieces, also about 2 inches long.
3
- Add the Ingredients (A) and Ingredients (B) and reserved mushroom soaking water and in the mixing jar to boil.
- Select preset mode R- “STEAM “ Auto Settings Timer : 15 Minutes / Temperature: 120°C
4
- Add the Ingredients (C) cornstarch mixture and cook.
Settings: Timer: 1 Minutes / Speed : 1 / Temperature : 120°C
You can add more cornstarch slurry if you like your soup thicker
- Slowly pour the Ingredients (C) egg through the lid cover hole in to the mixing jar and continue cook.
AuthorLe-ThermiqueCategorySoupsDifficultyBeginner
