Ingredients
- 3 1/2 pints chicken stock
- 1/4 pound (115g) julienne cut lean pork or chicken
- 2 tablespoons garlic chili paste
- 14 oz (400g) can sliced bamboo shoots
- 14 oz (400g) sliced water chestnuts
- 14 oz (400g) baby sweetcorn
- 1/2 pound (230g) silken tofu, in 1/4 inch cubes
- 1 cup (100g) sliced shiitake mushrooms
- 14 oz (400g) can peeled straw mushrooms
- 2 tablespoons soy sauce
- 3/4 teaspoon black pepper
- 4 beaten eggs
- 5 tablespoons cornstarch
- 1/4 cup (60ml) white vinegar
- 1 teaspoon sesame oil
- Finely chopped green onion, for garnish
Method
- Bring the stock to a simmer in a pot, then add the soy sauce, mushrooms and garlic chili paste and simmer for 10 minutes.
- Add the meat, bamboo shoots, water chestnuts, corn, tofu and black pepper, and simmer for 10 minutes.
- Mix the cornstarch with 5 tablespoons of water and stir this in.
- Bring the soup back to a simmer and drizzle the beaten egg over the surface. It will cook in strands immediately.
- Garnish with green onions and serve right away.
Notes
- Make this a couple days ahead and the tofu will marinate in the soup, offering a richer, more intense result.