Ingredients
Method
- In a large soup pot over high heat, bring the chicken broth to a boil. Add the pork strips and tofu (if using) and return to a boil. Reduce the heat to medium, cover and simmer for about 5 minutes until the pork is cooked through.
- Stir in mushrooms, cover and simmer for an additional 10 minutes.
- Increase heat to medium-high and uncover. Stir water into cornstarch in a small bowl, then add vinegar, soy sauce, chili garlic sauce and pepper and stir until well combined.
- Slowly add the cornstarch mixture into to the soup pot, stirring until it the mixture comes to a boil. The soup will become slightly thickened.
- In a small bowl, lightly beat the egg with a fork.
- Add egg slowly to the boiling soup in a thin stream, stirring constantly until fine egg threads form.
- Add bamboo shoots and green onions to the soup. Stir and serve immediately. Enjoy!