Ingredients
mushrooms1/3 cup- Wood Ear Mushrooms1/3 cup
Tofu2/3 cup
Pork1/2 cup
Chicken stock2.5 cups
Salt0.5 tsp
Sugar0.25 tsp
Sesame Seed Oil1 tsp
White Pepper0.25 tsp
Hot Sauce0.5 tsp
Vinegar1.5 cups
soy sauce1 tsp
cornstarch1 tbsp
Water2 tbsp
Spring onions1/4 cup
Instructions
Steps
- In a wok, pour in 2-1/2 cups of chicken stock and bring it to a boil.
- Stir in 1/2 tsp of salt, 1/4 tsp of sugar, 1 tsp of sesame seed oil, 1/4 tsp of white pepper, 1/2 tsp of hot pepper sauce, 1-½ cups of vinegar, and 1 tsp of soy sauce. Mix well for a few seconds.
- Add 1/3 cup of mushrooms, 1/3 cup of wood ear mushrooms, and 2/3 cup of tofu to the wok.
- In a separate bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Gradually add this mixture to the soup until it reaches your desired thickness.
- Beat 1 egg slightly, then pour it into the soup while stirring for about 8 seconds.
- Serve the soup in bowls and top with 1/2 cup of pork and 1/4 cup of sliced spring onions.