Asian - Japanese, Chinese, Korean, Vegetarian (or easy fix)
Recipe:
4 c. chicken broth
1 thick boneless pork loin chop (1/4 lb or so) cut in matchstick
handful shredded black fungus, soaked in warm water until soft
1 small can shredded bamboo shoots (or ½ - 2/3 large can)
sliced mushrooms – a cup or so (optional)
1-2 T. soy sauce
½ t. salt
1-2 t. rice cooking wine
2-3 T. white vinegar
ground white or black pepper – enough to make the “hot”
½ or more tofu cake, cut in ½” dice
2 T. cornstarch mixed with ¼ c. water
1 t. sesame oil
2-4 green onions, chopped
Bring broth to boil. Add pork, reduce heat and simmer 5 minutes. Skim foam.
Add black fungus, bamboo shoots, mushrooms, soy sauce, salt, cooking wine. Simmer 5 minutes. Add vinegar, pepper, tofu and cook 3 more minutes.
Add cornstarch and stir as it thickens. Keep stirring and slowly pour in eggs. Taste and add more vinegar, soy, and/or pepper if necessary. Finish with green onions and sesame oil.
