Ingredients:
- 1 cake tofu (fresh tofu if possible)
- 1/2 cup bamboo shoots, shredded
- 2 Tbsp black fungus (Wood Ear)or 3 - 4 Chinese dry mushroomssmall handful dry lily buds
- 2 ounces pork tenderloin, julienned
Marinade:
- 1 tsp soy sauce
- 1 tsp tapioca starch (or cornstarch)
- 1/2 tsp sesame seed oil
- 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)
- *2 tsp salt
- 1 tsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp red rice vinegar** (or white if red not available)
- 1 tsp sesame oil2 Tbsp finely chopped green onion1 Tbsp finely chopped white pepper to taste (no more than 1 tablespoon)
- 1 egg
Mixture:
Directions:
- Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.
- To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
- If substituting mushrooms, cut off the stems and cut into thin strips.
- Cut tofu into small squares.
- Cut bamboo shoots into strips, and then into fine slices.
- Boil water. When it is boiling add all the ingredients in I and II.
- Add the vegetables first.
- Stir.
- Add the tofu.
- When the broth is boiling, add the marinated pork.
- Add the remaining ingredients in III, except for the green onion.
- Beat the egg well. Set aside.
- Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
- Mix the cornstarch and water.
- Slowly pour the cornstarch mixture into the soup, stirring while it is being added.
- Let the broth come back to a boil.
- As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. - Add the green onion and white pepper to taste.
- Drizzle with chili oil if desired.(This dish can be prepared ahead of time and frozen.
- When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
- *Adjust the ratio of water to chicken stock as desired.
- ** If using chicken broth increase the amount of red rice vinegar