Servings: Serves 10 people
1 TBS wood ear mushroom strips
soaked in water for about 4 hours
1/2 cup Sliced fresh mushrooms
5 oz bean curd cut in thin 1" slices
1/2 cup bamboo shoots
2 tsp salt
2 1/2 TBS sugar
4 1/2 TBS soy sauce
3/4 tsp white pepper
3/4 tsp Chinese red hot pepper sauce
10 TBS vinegar
1/2 tsp sesame oil
1 TBS cornstarch, blended with
4 TBS water
1/2 cup thin strips of fresh pork
3 beaten eggs
10 cups chicken broth
optional - chopped green onions
Heat the chicken broth to boiling. Add the pork strips, bamboo shoots, wood ear (drained), bean curd, and mushrooms.
Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all the while.
Continue boiling for a total cooking time of 20 minutes.
Stir in the cornstarch mixture and keep stirring until the soup is thickened.
Pour the beaten eggs gently over the top.
Turn off the heat and stir the eggs gently into the soup.
Add sesame oil.
Spoon into bowls and serve topped with chopped green onions if desired.