Yield: 1 Servings
|½ pack||Of bean curd cut into strips|
|20 \N||Pieces of bamboo shoots|
|1 cup||Pork, cut into thin strips|
|1 \N||Egg, beaten|
|8 cups||Chicken soupstock|
|½ cup||Soy sauce Cornstarch paste (1 tsp cornstarch and 1/2 cup cold water, well mixed)|
|1 tablespoon||White pepper|
|2 tablespoons||Chopped spring onion|
|2 tablespoons||Sesame oil|
Warm soupstock. Put bean curd, bamboo shoots, and pork strips into soupstock and turn up heat to high until soup boils. After reaching the boil, turn heat to simmer and add soy sauce and stir. Turn heat to high again. Add the beaten egg while stirring. Sprinkle in white pepper and vinegar. Reduce heat. Add cornstarch paste. Stir well until soup thickens. Place chopped spring onion and sesame oil in a large soup tureen and pour in soup. Serves 4.
DRAGON PALACE - Denver, CO.