Ingredients

The following ingredients have 4 Servings
  • 4 – 6 dried shiitake mushrooms
  • 1 oz dried black fungus (wood ear mushrooms)
  • 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
  • 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
  • Chopped green onion / cilantro
  • Sesame oil

Instruction

  • 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!