1 tb Woodear strips
soaked in water about
4 hours
1/2 c sliced fresh mushrooms
5 oz bean curd
(about 1/3 of a 1 lb
package, cut in thin
one-inch slices)
1/2 c bamboo shoots
2 ts salt
2 1/2 tb sugar
4 1/2 tb soy sauce
3/4 ts white pepper
3/4 ts Chinese red hot pepper
sauce
10 tb vinegar
1/2 ts sesame oil
1 tb cornstarch, blended with
4 tb water
1/2 c thin strips of fresh pork
3 beaten eggs (or 4)
10 c chicken broth
chopped green onions for
garnish, if desired
Heat chicken broth to boiling. Add pork strips, bamboo
shoots, Woodear (drained), bean curd, and mushrooms.
Return to boiling and add salt, soy sauce, sugar,
white pepper, red pepper sauce, and vinegar, stirring
all along. Continue boiling for a total cooking time
of 20 mins. Stir in cornstarch mixture and keep
stirring until soup is thickened. Pour beaten eggs
gently over the top. Turn off the heat and stir eggs
gently into soup. Add sesame oil. Spoon into bowls and
serve topped with chopped green onions if desired.
