Serves 4
Ingredients
• 240 g (8 oz) pork tenderloin cut into strips
• 1/2 cup bamboo shoot strips
• 1/2 cup cloud fungus
• 1/4 cup carrots (strip)
• 1/2 small head of napa cabbage
• 210 g (7 oz) firm tofu cut into 1.5 cm (1/2 in) slices
• 120 g (4 oz) shiitake mushrooms (thinly sliced)
• 1 large leek (sliced lengthwise)
• 1 large lightly beaten egg
• 1 1/2 tablespoons minced and peeled fresh ginger
• 1 tablespoon olive oil
• 2 tablespoons Chinese black vinegar
• 1 tablespoon low sodium soy sauce
• 2 cups low sodium vegetable broth
• 1/8 cup rice wine
• 1 tablespoon rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons cornstarch mixed with 1/8 cup water
• 2 cups water
Preparation
1. Cut cabbage into 1 1/2 inch (4 cm) sections. Discard stems. Set aside.
2. Cut the leek into 1/4 inch (0.5 cm) thick slices, and set aside with the cabbage.
3. Heat olive oil in a large pot over medium to high heat for about half a minute.
4. Stir fry ginger and leek for about 25 seconds.
5. Add pork tenderloin, and stir for 3 to 4 minutes.
6. Add shiitake mushrooms, cabbage, carrot, and cloud fungus, cook for 2 minutes.
7. Reduce heat to medium. Add rice wine, and partially cover.
8. Cook together for about 5 minutes, then add tofu, 2 cups of water, and vegetable broth. Bring to a boil.
9. Upon boiling, reduce heat, and allow to simmer for 15 minutes.
10. Add the cornstarch/water mixture, and stir for 4 minutes.
11. Add black pepper, soy sauce, sesame oil, and black vinegar.
12. Remove from heat, and slowly pour in the egg. Serve soup in bowls.