- 2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips
- 1/4 cup plus 2 tbsp. soy sauce
- 2 tablespoons grated peeled fresh ginger
- 3/4 cup rice vinegar
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup peanut oil
- 1 can (8 oz.) sliced bamboo shoots, drained and rinsed
- 12 cups chicken broth
- 3/4 pound shiitake mushrooms, thinly sliced
- 12 ounces firm tofu, drained and cubed
- 4 large eggs
- 1/2 teaspoon toasted sesame oil
- About 1 tbsp. freshly ground black pepper (see Notes)
- Chopped fresh cilantro and sliced green onions (pale green and white parts)
- calories 244
- caloriesfromfat 66 %
- protein 15 g
- fat 18 g
- satfat 5.7 g
- carbohydrate 18 g
- fiber 0.7 g
- sodium 890 mg
- cholesterol 80 mg
How to Make It
In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.
Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.
Note: Nutritional analysis is per cup.