0.3ouncedried wood ear mushrooms½ cup after rehydrating & slicing
0.3ouncedried shiitake mushrooms½ cup after rehydrating & slicing
4ouncesextra firm tofucut into 1" long and ¼" thick strips
4ouncesbamboo shootscut into strips
1scallioncut on the bias
1teaspoonground white pepper
2teaspoonsdark soy or mushroom soy sauce
1tablespoonlight soy sauce
Hydrate the mushrooms
Place the dried mushrooms in two separate bowls,. Cover with 1 cup hot water each and allow to hydrate for 1 hour before slicing. Reserve the liquid in the bowls.
To make the soup
Heat the sesame oil in a soup pot over medium high heat. Add the pork, and cook until browned.
Add the chicken stock and bring to a simmer. Add the salt, sugar, dried chili pepper (if using), white pepper, both soy sauces, and the reserved liquid from the mushrooms.
Next, add the mushrooms and bamboo shoots and bring the soup back to a simmer.
Next, add the tofu and the vinegar and stir.
In a small bowl, mix the water and the cornstarch. With one hand, stir the soup in a circular motion, and with the other, slowly drizzle in ¾ of the cornstarch mixture. This will keep it from clumping. Check the thickness of the soup, and add the rest of the slurry if you'd like it thicker.
Check the soup for seasoning, adding more white pepper for heat and more rice vinegar for more sour.
Bring the soup to a high simmer, and while stirring in a circular motion with one hand, forming a whirlpool, slowly drizzle in the egg with the other hand.