Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

A wonderful soup recipe that we have at a friend's house on Christmas eve. It's a group effort when we make all the chinese dishes that night, and I've either helped or been sort of tasked with making this recipe throughout the years.

Ingredients Nutrition


  1. Trim fat from pork, cut with grain into 2" strips. Cut strips across grain into 1/8" slices. Stack slices; cut into thin strips.
  2. In a medium bowl, toss pork, cornstarch, salt, and soy sauce. Cover and refrigerate 15 minutes.
  3. Soak mushrooms in hot water 20 minutes (or until soft); drain. Rinse in warm water; drain. Squeeze out excess water. Remove and discard stems; thinly slice caps.
  4. Cut tofu into 1 1/2 x 1/4 inch pieces.
  5. In a 3-quart pot, heat broth, vinegar, soy sauce, and salt to boiling. Stir in bamboo shoots, mushrooms, pork, and tofu. Heat to boiling. Reduce heat, cover and simmer 5 minutes.
  6. Mix together cornstarch, water, and white pepper; stir into soup.Heat to a rolling boil over high heat, stirring constantly. Note: if broth is not heated to a roilling boil, the egg will not form threads. Pour egg slowly into soup, stirring constantly with a fork until egg threads form.
  7. Stir in green onions, pepper sauce, and sesame oil.