Ingredients
- 6 dried shiitake mushroom
- 1 cup sliced fresh shiitake mushroom
- 1 ounce bean thread noodles
- 8 ounces firm tofu
- 8 ounces boneless pork, loin, cut into thin strips
- 4 teaspoons cornstarch, divided
- 5 cups chicken stock
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
- 2 eggs
- 1 teaspoon sesame oil
- 2 green onion, sliced
- Asian hot sauce, to taste
How to Make
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Step 1: In small bowl, cover mushrooms with 1 cup warm water; let stand for 20 minutes or until softened. Drain reserving liquid. Discard stems and finely slice caps; set aside.
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Step 2: In large bowl of warm water, soak noodles for 5 minutes; drain, and place in pile on cutting board. Cut pile in half; set aside.
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Step 3: Cut tofu into thin slices. Toss the pork strips with 1 teaspoon of the cornstarch.
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Step 4: In large pot, bring chicken stock to simmer. Add pork, reserved mushrooms, soaking liquid, noodles and tofu, vinegar, soy sauce, sugar, pepper; simmer for 3 minutes.
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Step 5: In small bowl, whisk remaining 3 tablespoons cornstarch with 1 tablespoon cold water; add to soup and simmer for 2 minutes. Remove from heat. In small bowl, whisk eggs with 1 tablespoon water, drizzle into soup, stirring slowly with spoon to form streamers.Stir in the sesame oil and onions. Season with hot sauce and some salt if you like.
We hope you enjoy this recipe!
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