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Categories:
chicken broth lean pork thin slices ginger root black mushrooms golden needles bamboo shoots wood ears rice vinegar black pepper salt sesame oil sugar soy sauce cornstarch water eggs green onion
Viewed: 17 - Published at: 8 years agoIngredients
- 8 c. chicken broth
- 1/4 lb. cooked, lean pork, shredded
- 2 thin slices ginger root
- 3 black mushrooms, soaked and shredded
- 1 oz. golden needles, soaked and halved
- 1/4 lb. tofu, cut into 1/4 x 1/4 x 2 inch strips
- 1/4 c. shredded bamboo shoots
- 2 Tbsp. wood ears or cloud ears, sliced
- 1/4 c. rice vinegar
- 1 tsp. black pepper
- 3/4 tsp. salt
- 1 tsp. sesame oil
- 3/4 tsp. sugar
- 1 Tbsp. thick soy sauce
- 1/4 c. cornstarch
- 3 Tbsp. water
- 2 eggs, lightly beaten
- shredded green onion, for garnish
Method
- Heat the broth to a boil.
- Add pork, ginger root, and black mushrooms.
- Cook for about 3 minutes.
- Remove ginger root.
- Add remaining ingredients except cornstarch, water, eggs, and green onions.
- Reduce heat and simmer 2 minutes.
- Combine cornstarch with the water and stir until blended.
- Add to soup mixture and cook until thickened and clear.
- Remove from heat and slowly stir in beaten eggs.
- Garnish with green onions.
