Ingredients

• 1 stalk bok choy (diagonally sliced) (alternative: celery and napa cabbage leaves)
• 3 oz Chinese pea pods (rinsed and strings pulled)
• 6 dried Chinese mushrooms (soaked in boiling water, rinsed, drained and julienned)
• 1 tablespoon hoisin sauce
• 1 tablespoon tamari soy (or more to taste)
• 1 tablespoon kung pao sauce (or more to taste)
• Leftover soba noodle (optional)
• 10 oz firm tofu (or as packaged drained and sliced)
• 2 tablespoon potato starch (dissolved in)
• 4 tablespoon water
• ¼ cup egg substitute (beaten with)
• 1/8 teaspoon light sesame oil
• Cilantro leaves (coarsely chopped)
• 1 dash dark sesame oil (for aroma)
• 3 tablespoon rice wine vinegar
• Hot pepper sauce (optional)

Directions

• Directions
• Rinse the pea pods and trim, pulling strings if necessary; leave them whole.
• If bok choy is not available, use a combination of celery and Napa cabbage leaves; slice on the bias into bite-sized pieces.
• Slice the tofu (bean curd) cakes into ¼ inch thick pieces, then carefully slice again into strips 1 by ¼ inch (julienned).
• Place the broth in a large soup pan; add the bean sprouts, then bamboo shoots, bok choy, pea pods and mushrooms.
• Slowly bring to a gentle boil. Add the sauces; hoisin, soy and kung pao.
• Let simmer for 2 to 3 minutes or until bok choy is wilted and the sprouts have lost their bitter bite.
• Add little cooked soba noodle, if using.
• Ad the bean curd slivers. And as soon as the soup returns to a boil, slowly stir in the well-stirred potato starch.
• Slowly bring to a boil again.
• Slowly pour in the beaten egg through the gap of a pair of chopstick or along the back of a fork, moving the chopsticks or fork in a circular motion to shirr the egg.
• Remove at once from the heat and cover for 30 seconds to allow egg to set and the soup will also clear somewhat.
• Remove from heat. Add the coriander leaves. Stir gently to mix. Season with vinegar.
• Then adjust the sauces: soy, hoisin, or kung pao to taste. Offer pepper oil at the table for those who want it hotter.