Ingredients:
6 cups chicken stock
¼ lb pork (julienned)
2 tablespoons garlic and chili paste
2 tablespoons soy sauce
¾ teaspoon ground black pepper
3 eggs (beaten)
5 tablespoon cornstarch
1 cup shitake mushrooms (sliced)
1 can peeled straw mushrooms
1 can sliced bamboo shoots
1 can sliced water chestnuts
1 can baby sweet corn cobs
½ lb soft tofu (sliced into small cubes)
¼ cup white vinegar
1 teaspoon sesame oil
green onions (sliced)
Cooking Instructions:
Step 1: In a large pot bring chicken stock to a simmer. Add soy sauce, pork, mushrooms and garlic and chili paste. Simmer for 10 minutes.
Step 2: Add pepper, vinegar, bamboo shoots, baby corn cobs, water chestnuts and tofu. Simmer for another 10 minutes. Bring to a slow boil. Mix 5 tablespoons of cornstarch with 5 tablespoons of water and add to the soup while stirring.
Step 3: Bring the soup back to a simmer and pour beaten eggs in a thin stream into the soup. Let stand 10 seconds and gently stir in sesame oil. Garnish with green onions.
(Makes 10 servings)