Recipe by evelyn/athens
We are great soup eaters in the winter. This is my husband's absolute fave. He especially swears by this if he feels run-down with cold or flu.
- 1⁄2 lb pork or 1⁄2 lb chicken, cut into thin strips
- vegetable oil
- 1 1⁄2 tablespoons minced fresh ginger
- 2 -3 cloves garlic, minced
- 2 teaspoons cooking sherry
- 1 quart chicken broth
- 4 ounces enoki mushrooms
- 1⁄4 cup cloud ear mushrooms (you can find this at a specialty market) (optional)
- 1 can bamboo shoot, drained and rinsed
- 1 piece firm tofu, cut into very small cubes
- 2 -3 teaspoons rice or 2 -3 teaspoons cider vinegar (or to taste)
- 1⁄2 teaspoon white pepper (to taste)
- soy sauce
- 1 tablespoon cornstarch
- 1 1⁄2 tablespoons cold water
- 2 eggs, lightly beaten
- 1 -2 teaspoon sesame oil (or to taste)
- 1⁄2 cup chopped green onion
Directions See How It's Made
- Heat the wok or large pot.
- When hot, add small amount of oil; cook meat until done.
- Drain meat and set aside.
- Reheat wok, add 1 tblsp oil.
- Season with ginger and garlic, stirring well.
- Add sherry and chicken broth.
- Add meat, mushrooms, bamboo and tofu.
- Bring to boil.
- Flavor the soup with vinegar (the sour) and white pepper to taste (the hot).
- Add enough soy sauce to give the soup a nice brown colour.
- Taste and adjust flavor with salt.
- Mix cornstarch with water.
- Bring soup to boil again, slowly pour in cornstarch mixture.
- Using a circular motion, slowly and evenly pour in beaten eggs.
- Beat a little more rapidly to break up strands.
- Do not stir again until the eggs have floated to the surface.
- Add a small amount of sesame oil for extra flavour.
- Serve, garnished with chopped, green onion Note: I often add a handful of those precooked, tiny shrimp at the end, too.