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Ingredients
- 1 oz dried Chinese fungi
- 2 tablespoons canola oil
- 1 inch piece fresh ginger peeled and grated
- 2 tablespoons red chile paste
- 1/2 cup canned bamboo shoots sliced
- 1/4 pound pork shredded
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon shaoxing wine
- 1 teaspoon salt
- 2 teaspoons ground white pepper
- 1-1/2 tablespoons sugar
- 2 quarts chicken stock
- 1 square silken tofu drained and diced
- 4 cup tablespoons cornstarch mixed with 1/4water
- 2 large eggs lightly beaten
- Chopped green onions and cilantro leaves for garnish
Ingredients
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Instructions
- Put fungi in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse. Discard any hard clusters in the centers.
- Heat the oil in a large pot over medium-high heat. Add the ginger, chili paste, fungi, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegars, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together. Pour in the chicken stock, bring the soup to a boil, and simmer for 10 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Add the tofu and cook for 3 minutes.
- Garnish the hot and sour soup with chopped green onions and cilantro before serving.