Cows and Chickens

Source: Cook­ing for Today: Simple Chinese Recipes, White­cap Books, 1997
Serves 4.

###Ingredi­ents

* 4 dried shii­take mush­rooms (if unavail­able, use open-cup mush­rooms)
* 4 oz firm tofu (I use PC extra-firm tofu — Dan)
* 1 cup canned bam­boo shoots, rinsed and drained
* 2 1/2 cups veget­able stock or water
* 1/3 cup shelled peas (I use frozen peas — Dan)
* 1 tbsp dark soy sauce
* 2 tbsp white wine vin­egar
* 2 tbsp corn­starch
* salt and pep­per
* ses­ame oil, to serve

###Method

Place the dried mush­rooms in a small bowl and cover with
warm water. Let soak for 20–25 minutes.

Drain the mush­rooms and squeeze out the excess water, reserving
it. Remove the tough cen­ters and cut the mush­rooms into thin
shreds. Shred the tofu and the bam­boo shoots. (I cut things into
long thin strips — Dan)

Bring the stock or water to a boil in a large sauce­pan. Add the
mush­rooms, tofu, bam­boo shoots and peas. Sim­mer for 2 minutes.

Mix together the soy sauce, vin­egar, and corn­starch with 2
table­spoons of the reserved mush­room liquid. Stir into the soup
with the remain­ing mush­room liquid. Bring to a boil and sea­son
with salt and plenty of pep­per. Sim­mer for 2 minutes.

Serve in warmed bowls with a few drops of ses­ame oil in each.

Note: If you use open-cup mush­rooms instead of of dried mush­rooms, add
an extra 2/3 cup veget­able stock or water to the soup, as these
mush­rooms do not need soaking.