pound boneless lean pork
2 tablespoons cornstarch, plus 1 teaspoon
1½ teaspoon sesame oil, divided
1 teaspoons sea salt
1 tablespoon soy sauce, plus 1
6 dried black mushroom, medium
4 ounces firm tofu, block
2 cups water
4 cups chicken broth
2 tablespoons white vinegar
½ cup canned bamboo shoots, shredded
2 tablespoons cold water
¼ teaspoon white pepper
1 egg, slightly beaten
2 tablespoons green onions including
2 teaspoons Tabasco pepper sauce
Trim fat from pork.
Cut pork with grain into 2" strips.
strips across grain into ⅛" slices.
Stack slices and cut into
Toss pork, 1 teaspoon cornstarch, ½ teaspoon sesame oil and 1 teaspoon
soy sauce in medium bowl.
Soak mushrooms in hot water 20 minutes or until soft.
Rinse in warm water.
Squeeze out excess moisture.
Remove and discard stems and cut caps into thin slices.
Cut tofu into ¼" pieces.
Heat 2 cups water, broth, vinegar, 1 tablespoon soy sauce and 1 teaspoon
salt to boiling in
Stir in bamboo shoots, mushrooms, pork and tofu.
Heat to boiling.
Cover and simmer 5 minutes.
Mix 2 tablespoon cornstarch, cold water and white pepper.
Stir into soup.
Heat to rolling boil over high heat, stirring
constantly. (If broth is not heated to rolling boil, egg will not
Pour egg slowly into soup, stirring constantly with
fork until egg forms threads.
Stir in green onions, pepper sauce and 1 teaspoon sesame oil.