This classic Chinese soup is pungent and flavorful with a good spicy punch and a silky texture.
(Yield: 4 servings)
Ingredients:
(Yield: 4 servings)
Ingredients:
- 1 oz. dried wood ear mushrooms
- 1/2 cup hot water
- 1 Tbsp. vegetable oil
- 1/2 pound pork tenderloin, julienned
- 1/4 cup straw mushrooms, washed, trimmed, and sliced
- 1/2 cup firm tofu, diced small
- 1/4 cup bamboo shoots, julienned
- 1 quart chicken stock
- 2 Tbsp. cornstarch
- Water
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 2 eggs, beaten
- Salt and finely ground white pepper to taste
- 2 green onions sliced thin, white and green parts
Preparation
- Soak the mushrooms in the warm water for 15 minutes, drain and slice thin.
- Add oil to a good sized sauté pan and heat.
- Season the pork with salt and pepper and when the oil is hot, add the pork and sauté for 2 minutes.
- Add the straw mushrooms, bamboo shoots, bean curd, and wood ear mushrooms to the pan and sauté.
- Add the stock and bring to a boil. Reduce heat and simmer for 5 minutes.
- Dissolve the cornstarch in a small amount of water. Stir the cornstarch mixture into simmering liquid and bring the liquid back to a boil.
- Cook for 2 to 3 minutes to thicken and remove some of the starchy taste.
- Reduce the heat to a simmer again and add the soy sauce and rice wine vinegar.
- Add the beaten eggs and stir gently until the eggs are cooked.
- Season with salt and pepper to taste.
- Stir in the green onions.
- Ladle into bowls and serve.
