1. Trim fat from pork, cut with grain into 2" strips. Cut strips across grain into 1/8" slices. Stack slices; cut into thin strips. 2. In a medium bowl, toss pork, cornstarch, salt, and soy sauce. Cover and refrigerate 15 minutes. 3. Soak mushrooms in hot water 20 minutes (or until soft); drain. Rinse in warm water; drain. Squeeze out excess water. Remove and discard stems; thinly slice caps. 4. Cut tofu into 1 1/2 x 1/4 inch pieces. 5. In a 3-quart pot, heat broth, vinegar, soy sauce, and salt to boiling. Stir in bamboo shoots, mushrooms, pork, and tofu. Heat to boiling. Reduce heat, cover and simmer 5 minutes. 6. Mix together cornstarch, water, and white pepper; stir into soup.Heat to a rolling boil over high heat, stirring constantly. Note: if broth is not heated to a roilling boil, the egg will not form threads. Pour egg slowly into soup, stirring constantly with a fork until egg threads form. 7. Stir in green onions, pepper sauce, and sesame oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
