Egg Drop Soup with Pork and Mushrooms
Ingredients
- For the marinade
- 1 Tbsp soy sauce
- 1 Tbsp Rice wine
- 1 tsp dark sesame oil
- 1 tsp cornstarch
- 1 pinch sugar
- 1 pinch salt
- For the soup
- 20 grams (approximately 3/4 ounce) dried shiitake mushrooms
- 15 grams (approximately 1/2 ounce) dried Wood Ear Mushrooms
- 1.3 liters approximately 34 ounces) Chicken broth
- 125 grams (approximately 4 1/2 ounces) Pork
- 2 eggs
- 2 Tbsps dark sesame oil
- 200 grams (approximately 7 ounces) Tofu
- 2 Tbsps bright soy sauce
- 1 Tbsp dark soy sauce
- 5 Tbsps Rice vinegar
- 1 Tbsp Chile oil
- salt
- peppers
- 4 Tbsps Chives (chopped)
Preparation steps
Place both the dried shiitake and wood ear mushrooms in a bowl and pour warm water over. Let stand until softened, about 20 minutes. Lift the mushrooms out of the water, rinse and thinly slice. For the marinade, whisk together the soy sauce, rice wine, sesame oil, cornstarch, sugar and salt. Slice the pork, cut into thin strips and place in the marinade. Place the dried shiitake and wood ear mushrooms in a bowl and pour warm water over. Let stand until softened, about 20 minutes. Lift the mushrooms out of the water, rinse and thinly slice. In a a large saucepan heat the chicken broth over low heat. In a small bowl whisk the eggs with 1 tablespoon sesame oil until combined.
Drain the tofu and cut into small cubes. Drop the pork along with its marinade into the hot broth and bring to a boil. Add the tofu and mushrooms, reduce to a simmer and cook 2 minutes. Slowly pour the eggs into the broth and stir with a fork, do not boil. Stir in both types of soy sauce, the vinegar, chili oil, salt, pepper and chives and serve.
