Since it's very difficult to find shiitake mushrooms in my neck of the woods, I substitute baby bella mushrooms. They are equally as tasty!!!
Quick note on the themes of the "Ammi's 90th Birthday Celebration" recipes...
• Every year when I was a child we would take Ammi to a fancy Chinese restaurant to celebrate her birthday.
• My grandmother LOVED Billy Joel. One of my favorite memories was of us dancing in her living room to the VHS of Storm Front which included all of his music videos and performances from that album. You'll find that this album influences a bunch of the following recipes.
Ingredients:
1 32 oz. Chicken Broth
1/2 cup bamboo shoots
1 pkg. firm tofu, cut into thin strips
1/2 cup bean sprouts
2 cups sliced mushrooms
2 eggs, lightly stirred
1 tbs. Sriracha
1 tbs. Sweet Garlic Chili sauce
3 tbs. Rice Vinegar
1 tbs. soy sauce
2 tps. Mirin
1 tsp. vegetable oil
Heat the oil in a 4-5 qt. pan over medium-high heat. Add the mushrooms and saute until they are tender. Add the bamboo and bean sprouts. Stir and cook about 5 minutes. Pour in the chicken broth and tofu. Let the broth come to a simmer. Season with the Sriracha, chili sauce, soy sauce, rice vinegar and Mirin. Turn the heat up to HIGH. When the broth begins to boil, slowly stir in the egg mixture to create long strands. Reduce heat to medium-low and let it simmer another 5-10 minutes.
Makes 6-8 servings.