INGREDIENTS:9 oz. center cut pork loin
1 gal. + 2 qts. chicken broth
6 oz. straw mushrooms
6 oz. sliced bamboo shoots
6 oz. soy sauce
6 oz. white vinegar
3/4 oz. jalapeño peppers, sliced
6 oz. cornstarch
1 cup + 2 Tbsps. water
1 ½ tsps. salt
2 ¼ tsps. ground white pepper
12 oz. firm tofu
9 medium fresh eggs
3 ½ oz. sesame oil
2 3/4 oz. green onionsDIRECTIONS:1. Cut pork ¼ inch thick then slice into ¼ inch julienne pieces. Reserve.
2. Bring chicken broth to a boil in a large stockpot. Add pork and simmer 3 to 4 minutes, until pork is cooked.
4. Drain straw mushrooms and bamboo shoots and add to broth. Add soy sauce, vinegar and sliced jalapeño peppers.
5. Dissolve cornstarch in cold water. Slowly stir into soup mixture.
6. Add salt and white pepper and simmer until thickened.
7. Whip eggs lightly and pour through a colander or strainer into the simmering soup. Stir gently until the eggs are cooked. Add diced tofu and heat soup to at least 165°F.
8. Reserve soup in hot soup wells (160°F) until service.
For each serving:
Ladle 6 oz. of soup into a preheated china soup bowl and garnish with ½ tsp. of sesame oil and ½ tsp. of sliced green onion. Serve immediately.NUTRITIONAL INFORMATION: Calories 90 (42% from fat ); Fat 4.5g (sat. 1g); Protein 6g; Carbohydrates 7g; Sodium 420mg; Cholesterol 45mg; Fiber 1g
SERVINGS:42 6-oz. servingsFrom:David Kain, Executive Chef, Muncie, IN
PHOTO CREDIT:Photo Credit: KIKKOMAN INTERNATIONAL INC.