Ingredients

How to make it

  • 1. Place the mushrooms in a small bowl and cover with hot water. Let stand about 15 minutes to rehydrate.
  • 2. Meanwhile, combine the chicken stock, salt, and soy sauce in a soup pot and bring to a boil. While waiting for the liquid to heat, trim any fat off the pork and cut it in strips 1/2-inch long and 1/4-inch thick. (1.25 X 0.6 cm).
  • 3. Remove the mushrooms from the hot water. Strain any grit from the mushroom water, then pour it in the soup pot. Slice the mushrooms thinly.
  • 4. Add the bamboo shoots, sliced mushrooms, and sliced pork to the now-boiling soup.
  • 5. Reduce heat, cover, and simmer for 3-5 minutes. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Stir in the cornstarch mixed with water to the pot, and continue stirring until the mixture is thickened, about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.
  • 6. Ladle the hot soup in bowls and garnish with a teaspoon of sesame oil and some chopped scallions.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes