Ingredients
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8 cups chicken stock
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1/4 lb lean pork, julienned
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2 tablespoons garlic and red chile paste
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2 tablespoons soy sauce
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3/4 teaspoon white pepper, ground
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1/2 cup egg substitute
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2 tablespoons cornstarch
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1/2 cup bamboo shoot, julienned
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1 (12 ounce) package cake tofu, 1/4-inch dice
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1/4 cup white vinegar
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1 teaspoon sesame oil
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1/4 cup dried black fungus, soaked for 1 hour
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1/2 cup carrot, julienned
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scallion, finely chopped, garnish
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1/2 cup water chestnut, sliced
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1 cup shiitake mushroom, sliced and stems removed
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1 cup straw mushroom
Instructions
- Bring stock to a simmer.
- Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
- Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
- Simmer 5 minute.
- Mix cornstarch with 2 tablespoons water and add.
- Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
- Serve with a garnish of chopped scallions.
- NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.