Directions
Servings: 4 servings
Ingredients
- 2 oz Pork - shredded
- 1/2 cup Mushrooms - thick sliced
- 2 oz Large shrimp - peeled and deveined
- 5 cups Chicken stock
- 1 oz Bamboo shoots
- 3 ea Scallions - shredded
- Salt and Pepper to taste
- 1 tbsp Granulated sugar
- 1 1/2 tsp Soy sauce - low sodium
- 2 tsp Chili sauce - Sambal olek
- 1 1/2 tbsp Apple cider vinegar
- 1 dsh Sesame oil
- 1 ea Eggs - large beaten
- 2 tbsp Water
- 1 tbsp Cornstarch
Instructions
- 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.
- Mix the water and cornstarch and set aside.
- 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.
- 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.
- 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
Notes
Our “goto” soup for a chilly day. Sue and I have been making this soup for over 20 years
Tried this recipe?Let us know how it was!
