INGREDIENTS

• 1/3 Cup sliced mushrooms
• 1/3 Cup black wood ear mushrooms
• 2/3 Cup Tofu Cubes
• 1/2 Cup Sliced BBQ Pork
• 2.5 Cup of Chicken Broth
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Sugar
• 1 Teaspoon Sesame Seed Oil
• 1/4 Teaspoon of White Pepper
• 1/2 Teaspoon Hot Pepper Sauce
• 1.5 Cups of Vinegar
• 1 Teaspoon of Soy Sauce
• 1 Tablespoon Corn Starch
• 2 Tablespoon of water
• 1/4 Cup of green onions

DIRECTIONS:

STEP 1 – MAKING THE SOUP

• In a wok add chicken broth and wait for it to boil.
• Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.
• Add Tofu, mushrooms, black wood ear mushrooms to the wok.
• To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it’s the right thickness.
• Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds
• Serve the soup in a bowl and add the bbq pork and sliced green onions on top.