Ingredients
- Mushrooms (1/3 cup)
- Wood Ear Mushrooms (1/3 cup)
- Tofu (2/3 cup)
- Pork (1/2 cup)
- Chicken Stock (2.5 cups)
- Salt (0.5 tsp)
- Sugar (0.25 tsp)
- Sesame Seed Oil (1 tsp)
- White Pepper (0.25 tsp)
- Hot Sauce (0.5 tsp)
- Vinegar (1.5 cups)
- Soy Sauce (1 tsp)
- Cornstarch (1 tbsp)
- Water (2 tbsp)
- Spring Onions (1/4 cup)
Instructions
Steps
- In a wok, pour in 2-1/2 cups of chicken stock and bring it to a boil.
- Stir in 1/2 tsp of salt, 1/4 tsp of sugar, 1 tsp of sesame seed oil, 1/4 tsp of white pepper, 1/2 tsp of hot pepper sauce, 1-½ cups of vinegar, and 1 tsp of soy sauce. Mix well for a few seconds.
- Add 1/3 cup of mushrooms, 1/3 cup of wood ear mushrooms, and 2/3 cup of tofu to the wok.
- In a separate bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Gradually add this mixture to the soup until it reaches your desired thickness.
- Beat 1 egg slightly, then pour it into the soup while stirring for about 8 seconds.
- Serve the soup in bowls and top with 1/2 cup of pork and 1/4 cup of sliced spring onions.