Ingredients:4 Dried Chinese Mushrooms16 ounces of Chinese Bean Curd (well drained)1/2 cup of Bamboo Shoots (canned & drained)4 cups of Chinese Chicken Stock1 tsp. of Salt1 tbsp. of Soy Sauce1/4 tsp. of White Pepper2 tbsp. of Rice Wine Vinegar2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)1 Egg (beaten)2 tsp. of Sesame Seed Oil1 Green Onion (sliced)
Method:
Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside. Slice bean curd and bamboo shoots into 1/4inch slices and set aside. Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat. Add the sesame oil and sprinkle soup with green onions to serve.