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1
Preparation is the most time-consuming part of this but it's well worth it! As you prepare, set each ingredient aside so that you can combine them quickly as you make the soup.
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2
Take pork loin and cut it into thin slices, and then cut the slices into thirds so you have nice strips.
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3
Slice ginger and remove the skin.
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4
Take shitake mushrooms and wood ears and pour hot water over. Let soak while you prepare the rest of the ingredients.
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5
Take the tofu and cut it into slices, and then each slice into thirds.
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6
Cut bamboo shoots into thirds.
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7
In a glass bowl, combine rice vinegar, ground white pepper, salt, sesame oil, sugar, soy sauce and chili oil.
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8
Beat eggs. Combine cornstarch and water. Slice green onions for use when serving.
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9
By now the mushrooms and wood ears should be re-hydrated. Slice these into thin strips.
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10
In a soup pot, add chicken broth and bring to a boil. Add the pork, ginger slices, mushrooms and wood ears. Cook for about 2 minutes and then remove the ginger. Add the tofu and the bamboo shoots along with the ingredients from the glass bowl. Combine well.
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11
Re-stir cornstarch water mixture. Start to stir the soup and very slowly add this mixture in. If you go too fast, you will end up with lumps, which is why you need to take your time. This will thicken up the soup.
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12
Bring the soup back to a boil, and then turn down and simmer for about 5 minutes. Turn off heat and slowly stir in the eggs.
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13
Serve in a soup bowl and top with the sliced green onions.
