1. Bring stock to a simmer. 2. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute. 3. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu. 4. Simmer 5 minute. 5. Mix cornstarch with 2 tablespoons water and add. 6. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil. 7. Serve with a garnish of chopped scallions. 8. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg. ---------------------------------------------------------------------------
Nutrition
Ingredients
