Chef Paul Heerlein
Serving Size: 42 Portions:6 fl oz.
Yield: 1.97 gal.
12 oz Shiitake mushrooms (stem/ whole)
20 oz Bilimbi Juice
4 fl. oz. soy sauce
1 tbsp. sesame oil
1 ¼ fl. oz. Chili oil
3 tsp. Pepper
1.88 gal. Beef Stock
1 ½ lb. Firm tofu ½ in cubes (garnish)
12 tbsp cornstarch
1 ½ Cup water
6 ea. Egg well beaten
1) In a small bowl, stir together the vinegar, soy sauce, sesame oil, chili oil and the ½ tsp. pepper. Set aside.
2) In a saucepan over medium- heat, bring the stock to a simmer. Add the mushrooms and cool until the stock is aromatic, about 3 minutes. Reduce the heat to medium and add the tofu. Cook until the tofu is heated through, about 2 minutes. Add the reserved vinegar-soy mixture and bring to a simmer.
3) Ina small bowl, combine the cornstarch and water and stir until the cornstarch is dissolved. Add to the soup and stir until the soup begins to thicken. Remove from the heat. Add the egg, whisking with a fork until little shreds of cooked egg form.
4) Taste and adjust the seasonings with vinegar, pepper or soy sauce.