1. Bring the stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for about 10 minutes. 2. Add white pepper, vinegar, bamboo shoots, water chestnuts, fungus, tofu., and simmer 5 minutes. 3. Mix cornstarch with 5 T. water and add to soup. 4. Bring back to simmer, and pour the eggs in a very thin stream over the surface, stirring in one direction as you add the eggs. Let stand for 10 seconds, then stir in the sesame oil. 5. Serve with a chopped scallions on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
