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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 cups chicken stock

  3. 6 slices fresh ginger root

  4. 1/4 pound cooked pork

  5. 1/4 cup carrot

  6. 1/4 cup cabbage

  7. 1/4 cup scallions

  8. 1/4 cup sliced bamboo shoots

  9. 1/4 cup shiitake mushroom

  10. 1/4 cup tree ears

  11. 2 tablespoons black vinegar

  12. 3 tablespoons soy sauce

  13. 1 tablespoon cornstarch

  14. 1/2 cup frozen peas

  15. 2 egg

  16. 1 pound tofu

Instructions Jump to Ingredients ↑

  1. heat stock to a boil, in a saucepot, over a moderate flame reduce heat and simmer until reduced by half add ginger slices and simmer for 3 minutes remove and discard ginger slices add pork, carrots, cabbage, scallions, bamboo shoots, mushrooms, tree ears, and tofu simmer for 4-5 minutes dissolve cornstarch in vinegar and soy stir into soup and simmer for 2-3 minutes season to taste with salt, pepper, and additional vinegar add peas swirl in eggs let stand for 5 minutes serve hot

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