Ingredients
For The Pork
8 oz. Pork Tenderloin (cut in strips)
1 tbsp. Soy Sauce
2 tbsp. Red Wine
1/2 tsp. Cornstarch
For The Soup
6 Cups Soup Stock ( I prefer mixed chicken and beef bouillon)
2 oz. White Mushrooms (sliced or 1 oz. dried, soaked)
1 or 2 Slices Fresh Ginger (diced)
1 tsp. Red Chili Pepper Flakes
6 oz. Fresh Firm Tofu (cut in strips)
4 oz Bamboo Shoots (small slices or julienned)
1 Green Onion (cut in ½ inch pieces)
½ tsp. Salt (or to taste)
2 tsp. White Sugar
1 tsp. White pepper (to taste)
2 tsps. Dark Soy Sauce
1 tsp. Sesame Oil
4 to 6 oz. White Vinegar (to taste)
2 Large Eggs
1 Handful Bean Sprouts (about 4 oz.)
2 tbsp. Cornstarch
2 oz. Water
Preparation
• Marinate strips of pork in soy, wine and cornstarch (about 10 minutes)
• Bring stock to boil in a large pot
• Add pork, mushrooms, and ginger – simmer for about 5 minutes
• Add remaining ingredients except for eggs, sprouts, cornstarch and water
• Let simmer for about 20 minutes
• 15 minutes before serving reheat soup and add eggs by stirring in
• Add bean sprouts and stir
• Make slurry of cornstarch and water and stir into soup to thicken