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Ingredients (nutrition)
- 7 dried shiitake mushrooms
- 1 oz corn flour
- 3 tablespoons dry sherry
- 3 oz pork loin
- 2 pt chicken stock
- 2 oz sliced bamboo shoots
- 2 tablespoons red wine vinegar
- 1 tablespoon light soy sauce
- 1 lightly beaten egg
- 7 oz diced bean curd (tofu)
- salt and ground black pepper to taste
Cooking Instructions
- Soak the mushrooms in warm water for 20 minutes, drain and squeeze out any excess moisture.
- Cut the mushroom into 1/2 in slices.
- In a different bowl, stir the cornflour and the sherry and set aside.
- Put the pork loin in a large pan and immerse completely with water.
- Simmer the pork loin until tender and shred when it is cool.
- Bring the stock to the boil and stir in the pork, bamboo shoots and mushrooms.
- Simmer for 10 minutes and add in red wine vinegar and soy sauce.
- Season well with salt and pepper and stir in the cornflour mixture.
- Continue stirring until the soup thickens.
- Remove from the heat and whisk in the egg.
- Mix in the tofu and heat through.
- Serve the soup hot.
Servings: 4
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