David Prince
Total Time
1 Hour 30 Mins
Makes about 4 1/2 qts. (serving size: 1 cup)

It's a bit milder than the restaurant standard, but that's what we like about it. The flavors are balanced and fresh, and the acidity functions as an accent, not a one-note blast. Prep and Cook Time: 1 hour, 30 minutes. Notes: The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Note: Nutritional analysis is per cup.

Ratings & Reviews

bostonsmaman's Review

December 16, 2008
Wow...awesome and very authentic-tasting. I used low sodium soy sauce, extra firm tofu, halved the amt of pork, cut the broth by 4 cups and used reduc sodium, fat free chicken broth. I also reduced the black pepper to 2 tsp and added some red pepper flakes before the 20min simmer. We drizzled chili oil into the final product and it was fantastic w/ the minced cilantro and green onions! Hubby gobbled it up!