Description
Ingredients
Scale
- 4 – 6 dried shiitake mushrooms
- 1 oz dried black fungus (wood ear mushrooms)
For the Pork
- 2 oz lean pork, cut into thin strips
- 1/2 tsp shaoxing wine or water
- 1/2 tsp soys sauce
- 1/2 tsp cornstarch
- 1/4 tsp white pepper
For Soup
- 5 cups chicken stock
- 1/4 cup soy sauce
- 1/4 cup white vinegar or Chinese black vinegar
- 1/4 tspdark soy sauce, optional
- 1 tsp white pepper
- 3 Tbs cornstarch
- 1/2 tsp white pepper
- 1/4 tsp sugar
- 1 tsp grated ginger
- 2 oz carrot, julienne
- 4 oz bamboo shoot, julienne
- 2 eggs, beaten
- 8 zo silken tofu, remove outer skin and cut into strips
Garnish
- Chopped green onion / cilantro
- Sesame oil
Instructions
- Soak dried mushrooms in warm water for 20 minutes or until soften. Cut into thin strips and set aside.
- Combine all ingredients for pork and set aside.
- Bring chicken stock to a boil. While waiting sock to boil, combine soy sauce, vinegar, cornstarch, white pepper and sugar in a mixinb bowl until cornstarch and sugar has dissolved. (If you don’t care for sour taste much, add only half amount of vinegar and add 1 Tablespoon at a time to your taste.)
- When stock is boiling, add prepared mushrooms, carrot, bamboo shoot and pork. Stir quickly before pork is become a big chunk.
- Bring back to boil and add soy sauce mixture while stirring soup. (Make sure stir soy sauce mixture before adding, because cornstarch is sunk down on bottom of bowl.)
- Bring back soup to boil once again, pour beaten eggs with a circling motion. Trying to make sure eggs have as much spaces from each others as possible. Count 5 seconds and gently stir as zig zag motion. Immediately add silken tofu and gently stir soup. Be gentle as possible to not to break silken tofu.
- When soup is start boiling again, it’s ready to serve! Transfer to a serving bowl and garnish with chopped green onions and cilantro leaves. Drizzle some good quality toasted sesame oil and enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins