Ingredients
- 2 pieces of dried shitake mushroom
- a few pieces of dried black fungus
- 3.5 ounces of shredded pork (marinate with 2 tsp of soy sauce +2 tsp of cornstarch)
- 5 ounces of silken or soft tofu, cut it into thin shreds
- 2 beaten eggs
- 1/3 cups of shredded carrot
- 1/2 tbsp of minced ginger
- 3.5 cups of chicken stock
Seasonings to add early
- 2 tbsp of cornstarch
- 2 tbsp of water
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1 tsp of sugar
- 1 tsp of Salt or to taste
Ingredients to add before turning off the heat
- 1-3 tsp of white peppercorn (depends on how spicy do you want)
- 3 tbsp of Chinese black vinegar [Zhengjiang black vinegar
INSTRUCTIONS
- Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.
- Cut 3.5 ounces of pork into thin shreds. Marinade with 2 tsp of soy sauce and 2 tsp of cornstarch. Let that sit for about 15 minutes.
- Cut 5 ounces of silken or soft tofu into thin shreds.
- Beat 2 eggs.
- Cut some carrot into thin shreds.
- Mince 1/2 tbsp of ginger.
- In a small sauce bowl, combine 2 tbsp of cornstarch +2 tbsp of water together. Mix it until you don’t see any lumps then add 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, 1 tsp of Salt or to taste. Mix until everything is well combined. These are the Seasoning that you need to add to the soup earlier.
- In another sauce bowl combine 1 tbsp of freshly ground white pepper and 3 tbsp of Chinese black vinegar. Mix it until the pepper is fully distributed. These 2 ingredients you need to add to the soup right before turning off the heat.
- It is very important to follow the order. That is why made 2 different bowls of seasoning so I don’t get confused.
- In a wok, add 1/2 tbsp of minced ginger, the re-hydrated mushroom and black fungus, the shredded carrot, and 3.5 cups of stock. Give it a stir.
- Cover it and bring it to a boil. Add the pork. Stir it around so the meat doesn’t stick together. Give it about 10 seconds or so. The meat should change color. Then you add the tofu. Use a wooden spoon, gently stir it and try not to break the tofu.
- Cover it and wait for it to come back to a boil. Pour in the sauce. Whisk the soup while adding the sauce. Stir in the beaten egg.
- Cook this whole pot for another 30 seconds so all the ingredients can come together.
- Add the other bowl of seasoning - white pepper and vinegar. They are the types of ingredients that the flavor will fade away if cook a long time. That is why we add it 10 seconds before you turn off the heat.
- Before you serve, add a bunch of scallion and cilantro for garnish. Top 1.5 tsp of sesame oil for the nutty taste. And you are done.