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Classic
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page 17
two hard-boiled eggs, stir in two tablespoonfuls of syou, and salt to taste. Rub
smooth one and a half teaspoonfuls of Quong Sang Chong in a little cold water,
then add to the soup and stir until it thickens slightly. Serve with a small
piece of seaweed on top that has been soaking in spiced vinegar.
BäK TOY GUN
(Chinese Soup of White Vegetables)
Two tablespoonfuls of syou; one half pound of white mushrooms; one dozen water
chestnuts; one quarter pound of bean sprouts; one stalk of celery; two small
onions; three eggs; bit of garlic.
No meator stock is used for this soup. Have ready three pints of boiling, salted
water, with the two tablespoonfuls of syou in it. Add all of above vegetables
(which have been previously washed in cold water, and cut in small pieces)
except the mushrooms and celery. Boil for fifteen minutes, then add the
mushrooms
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