Ingredients
- ¼ lb pork, julienned
- 2 pieces dried shiitake mushroom, soaked in hot water for at least 1 hour, then sliced
- 2 pieces dried black fungus, soaked in hot water for at least 1 hour
- 8 oz soft tofu, cut into long strips
- 2 eggs, beatened
- 1 medium carrot, juliened
SOUP BASE
- 4 cups chicken stock
- 3 tablespoon black vinegar
- 2 teaspoon white pepper powder
- 1.5 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon ginger, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon sesame oil
CORNSTARCH SLURRY
- 2 tablespoon cornstarch
- 2 tablespoon cold water
Instructions
- Put the chicken stock, ginger, shiitake mushrooms, fungus and carrots in a large pot an bring to a boil.
- Once it has come a rolling boil, add the julienned pork. Stir it well, be sure to break up the pork so they are not stuck together.
- When the pork it cooked through (it doesn't take long, 10-20 seconds), add the tofu and allow it come back to a boil.
- Add the light soy sauce, dark soy sauce, sugar and salt. Bring back to a rolling boil.
- Slowly add about ¼ cornstarch mixture the stir constantly until the soup slightly thickens. Repeat until the soup reaches the desired thickness.
- Slowly pour in the beaten eggs in a circular motion, creating a swirl pattern in the soup.
- Wait a few seconds for the egg to slightly solidify, then give the soup a light stir.
- When the egg has solidified, add the black vinegar and stir it in well.
- Before serving, add a few drop of sesame oil and a sprinkle of white pepper to each bowl. Top with sliced green onions and cilantro.
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