Ingredients
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2 oz Pork - shredded
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1/2 cup sliced Button Mushrooms
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2 oz Shrimp - large peeled
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5 cups Chicken stock
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1 oz Bamboo shoots
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3 ea shredded Scallions
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Salt and Pepper
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1 tbsp Sugar
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1 tsp Soy sauce - dark
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1/2 tsp Soy sauce - light
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2 tsp Chili sauce
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1 1/2 tbsp Apple cider vinegar
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1 dsh Sesame oil
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1 ea beaten Large Egg
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2 tbsp Water
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1 tbsp Cornstarch
Directions
Our “goto” soup for a chilly day. Sue and I have been making this soup for over 20 years
Bookmark MeSteps
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1
Done
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Place the pork in a large soup pot along with the shrimp and the chicken stock. Bring to a boil then reduce to simmer for 5 minutes. |
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2
Done
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Mix the water and cornstarch and set aside. |
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3
Done
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Add in all the remaining ingredients except for the cornstarch mixture and the beaten egg. Simmer for an additional 2 minutes then remove from the heat. |
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4
Done
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Gently stir the soup so it is slowly circling and drizzle the egg in to create the threads of egg. Be sure to do this gently and slowly. |
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5
Done
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Add a tablespoon of the soup to the cornstarch mixture then stir into the soup, stirring continuously as you bring the heat up so it is simmering again. Serve immediately |
