1 quart golden miso broth
1 can bamboo shoots
1 can sliced water chestnuts
4 or 5 tree ear mushrooms, chopped
4 or 5 shiitake mushrooms, chopped
1 pound firm tofu, cubed
1 can baby corn
4 tablespoon white vinegar
4 tablespoon dark soy sauce
2 tablespoon cooking sherry
2 tablespoon sesame oil
1 tablespoon oriental hot oil
chopped scallions to taste
Bring miso broth to simmer in wok.
Add all ingredients except sesame oil and scallions.
Simmer 20 minutes.
Add sesame oil, stir and serve with chopped scallions (white and green parts) on top.