Bamboo Pith Soup (竹笙湯)
Bamboo Pith Soup is a traditional Chinese soup that's nourishing and delicious. It's spectacular for celebrations and a casual weeknight dinner!
- Prep time
- 3 hr 15 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g / 0.22 lb dried bamboo fungus
- 10 g / 0.02 lb rehydrated dried scallops
- 60 g / 0.13 lb rehydrated shiitake mushrooms ((thinly sliced))
- 2.5 L / 10.5 US cup chicken and pork stock
- 1 tbsp chicken bouillon powder
- 1 tsp salt ((or to taste))
- 2 egg whites
- 10 tbsp potato starch ((mix with water for the starch slurry))
- 8 tbsp water ((mix with potato starch for the slurry))
- pepper ((as a garnish))
- Chinese red vinegar ((as a topping))
Instructions
- 1
Soak the dried bamboo pith in cool water for 3 hours or until soft, then wash them and cut off the hard tips using scissors. This will be at the top and bottom of each one.
- 2
Cut the piths into 3cm (1.2") segments and let them drip dry in a colander.
- 3
Meanwhile, bring the chicken and pork stock to a boil. Season with the salt and chicken bouillon powder, then add in the shiitake mushrooms and bamboo pith.
- 4
Drain the rehydrated scallops and shred them into the soup.
- 5
Let it simmer on medium heat for 20 minutes.
- 6
Turn the heat to low-medium. Mix up the starch slurry and and slowly pour it in while stirring. If you want it thicker, add more slurry.
- 7
Gently pour the egg whites in large rings over the soup. Once they cook, stir it through to get long strands.
- 8
Serve immediately as is with a touch of pepper and red vinegar!