1. Separately soak peastarch noodles and dried mushrooms. Break bean curd sticks in 3-inch lengths and also soak.
2. Cut each bean curd cake in 4 parts. Cut soaked peastarch noodles in 3-inch lengths. Cut mushrooms in half, if large.
3. Place noodles, mushrooms and the dried and fresh bean curd in a saucepan. Mash red bean cheese and add, along with water. Bring to a boil; then simmer, covered, 1 hour.
4. Blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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