Ingredients
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8 ounces shiitake mushrooms, sliced
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4 ounces oyster mushrooms, sliced
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2 tablespoons oil
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1 -2 tablespoon chili paste
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1 tablespoon ginger paste (or minced ginger)
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4 garlic cloves, smashed
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1/2 cup bamboo shoot, thinly sliced (one small can's worth)
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1/4 cup soy sauce
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1/4 cup rice vinegar
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1 teaspoon salt
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1/2 teaspoon white pepper (or more to taste)
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1 pinch sugar
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6 cups chicken broth
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3 tablespoons cornstarch, dissolved in 1/4 cup water
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1 piece firm tofu, drained, sliced and chopped
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2 large eggs, lightly beaten
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3 scallions, chopped
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cornstarch
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white pepper
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1 teaspoon oil
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3/4 lb pork chop, thinly sliced
Instructions
- Heat the oil in a large pot over medium-high flame.
- Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
- Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
- Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
- Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
- Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
- If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
- Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
- Add scallions and enjoy!