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1
Notes 1, 2 & 3: Note 1.
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2
This soup is very spicy.
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3
For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon
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4
Note 2.
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5
To make slicing the pork chop easier, freeze it for 15 minutes.
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6
Recipe calls the distinctive flavor of Chinese black vinegar.
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7
If you cant find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor, or use white vinegar.
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8
The substitution for the Chinese vinegar worked well.
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9
I got the Chinese black vinegar and didnt care for the flavor.
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10
Note 3.
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11
I doubled the amount and mushrooms, I found baby portabellas worked well.
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12
I added the starch at the very end too thicken the soup.
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13
For vegetarians, remove the pork, not sure what to do about the chicken broth, and would add at least another box of tofu.
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14
Serves 6 to 8 as an appetizer or 2 people eating two bowls each for dinner and 1 cup each left over for lunch the next day.
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15
Place tofu in pie plate and set heavy plate on top.
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16
Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid).
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17
I poured the water off the plate and cut the tofu into 1/2 inch chunks.ny large pieces to get them to the 1/2 inch called out.
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18
- tofu in the box has no smell or taste.
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19
The Tofu in the refrigerated section in the vegetable department in packages with water smells and tastes like cardboard, I cant eat it.
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20
Use the box, Mori-nu, it is good stuff.
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21
Whisk 3 tablespoon soy sauce, sesame oil, and 2 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).
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22
The meat absorbs most of the marinade.
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23
Combine 3 tablespoons cornstarch with 3 tablespoons cold water in small bowl and mix thoroughly and set aside.
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24
Mix 1/2 teaspoon cornstarch with 1 teaspoon water in small bowl; add egg and beat with fork until combined, set aside.
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25
Mix 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl.
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26
Set aside.
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27
Bring broth to boil in large saucepan set over medium-high heat.
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28
Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes.
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29
Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together.
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30
Continue to simmer until pork is no longer pink, about 2 minutes
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31
Stir 3 tablespoon cornstarch mixture to recombine.
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32
Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute.
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33
Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.
