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.
- 1⁄4 lb boneless pork loin
- 1⁄2 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon soy sauce
- 6 medium dried black mushrooms
- 4 ounces firm tofu
- 4 cups chicken broth
- 3 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1⁄2 cup canned bamboo shoot, shredded
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1⁄4 teaspoon white pepper
- 2 eggs, slightly beaten
- 2 tablespoons chopped green onions
- 2 teaspoons red pepper sauce
- 1⁄2 teaspoon sesame oil
- Trim fat from pork, cut with grain into 2" strips. Cut strips across grain into 1/8" slices. Stack slices; cut into thin strips.
- In a medium bowl, toss pork, cornstarch, salt, and soy sauce. Cover and refrigerate 15 minutes.
- 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.
- Cut tofu into 1 1/2 x 1/4 inch pieces.
- 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.
- 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.
- Stir in green onions, pepper sauce, and sesame oil.