- 4
Ingredients
- FOR THE PORK:
- 1 T soy sauce
- 1 T Shao Xing wine
- 1 t cornstarch
- 1/2 # lean pork, cut into 1/4" dice
- FOR THE SOUP:
- 3 T cornstarch
- 8 c chicken or pork stock
- 3 T soy sauce
- 2 T white wine vinegar
- 2 T black vinegar
- 1 T freshly ground white pepper
- 1/2 t sambal oelek
- 1 t coarse salt
- 1/4 c cubed peeled taro or potato
- 1/2 c bamboo shoots, julienned
- 6 shiitake or wood ear mushrooms, cleaned,
- trimmed, and cut into 1/4" dice
- 12 oz. firm tofu, drained and diced
- 1 egg, lightly beaten
- 1 t Asian sesame oil
- 2 T chopped fresh cilantro
Preparation
Step 1
For the pork: Combine soy sauce, Shao Xing,
and cornstarch in a small bowl, add pork, and
mix well. Let marinate at room temperature
for 15 minutes.
For the soup: Combine cornstarch and 1/4
cup water in a small bowl. Put stock, soy sauce,
vinegar, white pepper, sambal, and salt into
a large pot. Stir in cornstarch mixture. Bring
to a boil over medium-high heat. Add pork,
reduce heat to medium-low, and gently sim-
mer, stirring occasionally, until soup has thick-
ened, about 30 minutes. Add taro or potatoes,
mushrooms, bamboo shoots and tofu and gently simmer until taro or potatoes are tender, 15-20 minutes.
Slowly drizzle egg into simmering soup in a
thin, steady stream (don't stir as you pour, or
egg will form lumps). When egg strands float to
surface, stir in oil.
Correct seasoning--more vinegar may be needed after all ingredients have been added.
Garnish soup with cilantro.