|2 qts. chicken stock||1 oz. white vinegar|
|6 oz. lean pork, cooked and cut julienne||1½ tsp. salt|
|4 oz. straw mushrooms, washed, trimmed and sliced||1 tsp. ground white pepper|
|6 oz. bean curd, shredded||3 oz. cornstarch, dissolved in 6 oz. warm water|
|4 oz. bamboo shoots||5 eggs, beaten lightly|
|2 oz. chinese black mushrooms, soaked in warm water for 30 minutes, drained and cut julienne||2 oz. sesame seed oil|
|2 oz. soy sauce||5 scallions, washed, trimmed and thinly sliced|
In a stockpot or wok, heat the chicken stock to a boil; then
add the pork, mushrooms,bean curd, bamboo shoots, and black mushrooms.
Simmer for 2 minutes; then add the soy sauce, white vinegar, salt, and pepper.
Thicken the soup to a light syrupy consistency with the cornstarch mixture.
Just before serving, pour the eggs through a colander into the simmering soup. Stir gently until the eggs are cooked. Keep at 140° or above.
To serve, ladle the soup into preheated soup cups, garnish with sesame seed oil and sliced green onions for flavor. ENJOY!