4 dried black mushrooms
1/4 cup dried fungus
1/2 cup lean pork, julienned
1/2 cup bamboo shoots, julienned
1/2 teaspoon salt (optional)
1 teaspoon cornstarch
2 Tablespoons oil
6 cups chicken broth
2 Tablespoons light soy sauce
1/2 teaspoon pepper
3 Tablespoons vinegar
2 Tablespoons cornstarch dissolved in 1/4 cup water
1 pound block fresh bean curd, cut into thin strips (firm works best)
2 large eggs, beaten
1 Tablespoon sesame oil
2 scallions, cut into 1" pieces
Put mushrooms and fungus into separate bowls.
Cover each with boiling water.
Let stand 3-4 hours or overnight.
Remove stems from mushrooms and woody parts from fungus.
Mix pork with salt and cornstarch in bowl. (I don't use salt, you really don't need it with soy sauce.)
Heat wok to 375ļF.
Stir fry pork until color changes.
Bring chicken stock to boil in stockpot.
Add mushrooms, fungus, pork and bamboo shoots, stirring constantly over moderate heat.
Add bean curd, bring to boil.
Turn off heat, add beaten eggs.
Stir quickly 30 seconds.
Add sesame oil.
Remove to tureen and garnish with scallions.
Note some tips and/or variations:
If you want it "more sour", you can add more vinegar. I use 2 additional Tablespoons, and for a "hotter" soup, add more pepper or Chinese chili.
You may prepare this in advance and freeze before adding the eggs. When ready to use, thaw, bring to room temperature and add the egg and sesame oil.
P.S. I have actually frozen it after the eggs were added with no problem.