Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon brandy
- 1 teaspoon cornstarch
- 1/4 pound pork loin (lean, cut into 1/4 inch dice or into thin strips)
- 3 tablespoons cornstarch
- 8 cups chicken stock (or pork stock)
- 3 tablespoons soy sauce
- 3 tablespoons white wine vinegar
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon coarse salt
- 1/4 cup potatoes, cubed (or taro)
- 114 grams mushrooms (6 shiitake mushrooms, cleaned and cut into tiny dice, other mushrooms may be substituted)
- 12 ounces firm tofu (drained and diced)
- 1 egg, beaten
- 1 teaspoon sesame oil
- 2 tablespoons cilantro, chopped
How to Make
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Step 1: For the pork - Combine soy sauce, brandy and cornstarch in a small bowl. Add the pork and mix well. Marinate at room temperature for 15 minutes.
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Step 2: For the soup - Combine second amount of cornstarch and 1/4 cup water in a small bowl.
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Step 3: Put stock, soy sauce, vinegar, white pepper, cayenne and salt into a large pot. Stir in cornstarch mixture. Bring to boil over medium-high heat.
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Step 4: Add pork, reduce heat to medium-low. Simmer gently until soup has thickened, stir occasionally. About 30 minutes.
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Step 5: Add potatoes or taro, mushrooms and tofu. Gently simmer until potatoes are tender, about another 15-20 minutes.
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Step 6: Slowly drizzle beaten egg into simmering soup. Try to stream in one steady stream without stirring! When the egg ribbons are back at the surface, drizzle in the oil. Garnish with cilantro.
We hope you enjoy this recipe!
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