Ingredients
Scale
- 6 cups chicken stock
- ¼ lb pork (julienned)
- 2 tablespoons garlic and chili paste
- 2 tablespoons soy sauce
- ¾ teaspoon ground black pepper
- 3 eggs (beaten)
- 5 tablespoon cornstarch
- 1 cup shitake mushrooms (sliced)
- 1 can peeled straw mushrooms
- 1 can sliced bamboo shoots
- 1 can sliced water chestnuts
- 1 can baby sweet corn cobs
- ½ lb soft tofu (sliced into small cubes)
- ¼ cup white vinegar
- 1 teaspoon sesame oil
- green onions (sliced)
Instructions
- In a large pot bring chicken stock to a simmer. Add soy sauce, pork, mushrooms and garlic, and chili paste. Simmer for 10 minutes.
- Add pepper, vinegar, bamboo shoots, baby corn cobs, water chestnuts, and tofu. Simmer for another 10 minutes.
- Bring to a slow boil. Mix 5 tablespoons of cornstarch with 5 tablespoons of water and add to the soup while stirring.
- Bring the soup back to a simmer and pour beaten eggs in a thin stream into the soup. Let stand 10 seconds and gently stir in sesame oil. Garnish with green onions.