1.5 oz. dried wood ear mushrooms (black fungus)
1 piece ginger, grated
1/2 c. bamboo shoots, chopped
1/4 lb. Chinese barbecue pork
1/2 c. shiitake mushrooms, julienned
1/2 c. carrots, julienned
1 T. canola oil
1 T. garlic sambal
1/4 c. soy sauce
1/4 c. rice wine vinegar
1 t. salt
1 pinch sugar
2 quarts chicken stock
1/4 c. corn starch (mixed w/ cold water to form a slurry)
1 square firm tofu, julienned
1 egg, beaten
1/4 c. cilantro, chopped
1/4 c. sliced green onions
1 egg, beaten
» Place dried mushrooms in a bowl with boiling water and cover. Once mushrooms have expanded fully, remove from water and julienne.
» Heat oil in a large skillet until it begins to smoke. Add mushrooms, pork, bamboo, carrots and ginger. Cook for 3 to 5 minutes. Add sambal and cook an additional 2 to 3 minutes until aromatic. Remove from heat and add soy sauce, vinegar, sugar and salt. Transfer to a pot and add chicken stock.
» Bring mixture to a simmer on medium-high heat and whisk in corn starch slurry. Bring back to a simmer. Add tofu.
» Reduce heat to low and stir soup in a circular motion until there is a vortex in the middle. Pour egg into the middle of the vortex and stop stirring. Egg should spread out in ribbons throughout the soup. Add cilantro and green onions and serve.
Serves 8
