Prep 30 mins
Cook 15 mins
I got this from an Asian cooking cook book many years ago, and it's so good!
- 113.39 g pork tenderloin
- 1182.95 ml chicken broth
- 29.58 ml broken tree ear mushrooms
- 10 dried shiitake mushrooms
- 2 garlic cloves, crushed and peeled
- 1 inch slice fresh ginger
- 3 scallions
- 14.79 ml soy sauce
- 44.37 ml red wine vinegar
- 2.46 ml black pepper
- 1.23 ml kosher salt
- 44.37 ml cornstarch (dissolved in 3 T cold water)
- 1 egg, lightly beaten
- 2.46 ml sesame oil
- 113.39 g firm tofu, cut into 1/2-inch cubes
- Freeze the pork tenderloin for about 30 minutes. Slice into very thin strips. Refrigerate.
- Put the tree ear mushrooms in a small bowl and the shiitake in another. Pour boiling water over each and set aside to re-hydrate for about 30 minutes.
- Meanwhile, combine the broth, garlic, and ginger in a large saucepan. Crush the white part of 1 scallion with the side of a knife. Add to the pan, cover and simmer for 15 minutes.
- Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze excess moisture from the shiitake mushrooms and thinly slice.
- Remove the garlic, ginger, and scallions from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer.
- Whisk in the cornstartch mixture, bring to a boil, and then simmer over medium heat for 5 minutes.
- Pour the egg into the soup and stir once to make delicate threads.
- Stir in the remaining scallions, oil, tofu, and pork. Return to a simmer.
- Remove from heat to prevent meat from getting tough.
- Adjust seasonings to taste. Serve immediately.