It’s actually very easy to make, don’t get put off by the length of the instructions or ingredients. It’s super easy, I just wanted to be very explicit for everyone.
End to end – this should take a little under an hour total.
The pepper, vinegar and soy sauce/salt (basically representing spicy, sour and salty) flavors are really to your personal tastes. So play with various combinations to find the balance you like.
Wood Ear preparation – It’s an Asian mushroom and typically sold dried in Asian markets and I’ve seen it fresh at Whole Foods sometimes too.
If using dried wood ear – you need to reconstitute before cooking. Add 1-2 cups of hot water to dried wood ear. It will only take 10-15 minutes to hydrate and will become much bigger. Once hydrated, squeeze out excess water and pick through the wood ear to remove any hard pieces, just pinch and discard.
If using fresh wood ear, just rinse and pick through and remove any hard pieces.
- 1Brown ground pork over med-high heat in large soup pot.
- 2Add chicken broth and water and bring to a low boil.
- 3Add wood ear, tofu and bamboo shoots and bring back to a simmer.
- 4Add soy sauce until a more golden brown color (likely about 3-4 tablespoons)
- 5Add apple cider vinegar to taste (likely about 3-4 tablespoons)
- 6Add corn starch slurry and stir into soup
- 7Add salt and pepper to taste (soup should have a little bite to it, which is the white pepper so don’t be too shy with it, about 1-2 tablespoons)
- 8Let simmer for another 5-10 minutes (not at a high boil or the tofu will disintegrate)
- 9Take off heat and drizzle scrambled egg into the soup. Drizzle all over the soup, don’t just dump it in; this will make the egg flowers on top.
- 10Add chopped scallions and mix into soup, leave some as garnish to put on top of each serving. People can add more white pepper to their own taste as well.
Member recipes are not tested by the CHOW food team.