1. Reconstitute mushrooms in water according to package directions. 2. Heat oil in wok or large pot. 3. Add ginger, chile paste and pork, cook for about two minute. 4. Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute. 5. In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and 6. pour into wok. 7. Add chicken stock, bring to a boil and simmer for 10 minute. 8. Add tofu and cook another 3-5 minute. 9. Mix cornstarch and water and add to soup and cook until thickened. 10. Stir soup in one direction to get current going then add beaten egg, 11. it will look feathery. 12. Garnish soup with green onion and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
