Follow these steps for perfect results
pork boneless, lean
shredded
mushrooms, chinese dried
shredded
bean thread noodles
cut
bean curd fresh
shredded
eggs
beaten
sesame oil
chicken broth
sugar
red vinegar
white pepper
soy sauce, dark
cornstarch
blended with water
scallions
finely chopped
cilantro
finely chopped
sesame oil
hot chili pepper oil
Cut the pork into thin shreds.
Bring some water to a boil in a pot and blanch the pork for 2 minutes.
Drain the meat and set it aside.
Soak the mushrooms in warm water for 20 minutes.
Drain the mushrooms and squeeze out any excess liquid.
Discard the stems and finely shred the caps.
Soak the noodles for 5 minutes in warm water.
Drain the noodles.
Cut the noodles into 5-inch lengths and set them aside.
Drain the bean curd.
Shred the bean curd into thin strips.
Beat the eggs and sesame oil together in a small bowl.
Bring the chicken stock to a simmer in a large pot.
Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce.
Simmer for 3 minutes.
Thicken with the cornstarch mixture.
Simmer for 2 minutes on low heat.
Pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks.
Stir in the scallions, fresh cilantro, sesame oil and chili oil.
Pour the soup into a large tureen or individual bowls and serve at once.
Expert advice for the best results
Adjust the amount of chili oil to your spice preference.
Add bamboo shoots for extra texture.
Garnish with extra cilantro and scallions for freshness.
Everything you need to know before you start
15 minutes
The soup base can be made ahead of time.
Garnish with fresh herbs and a drizzle of chili oil.
Serve hot in bowls.
Accompany with steamed rice.
Balances the spice.
Discover the story behind this recipe
A popular dish in Chinese cuisine, known for its balance of flavors.
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