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Ingredients
  • subheading: FOR THE PORK & MARINADE:
  • 4 oz. pork shoulder (finely julienned)
  • 1 tablespoon water
  • Pinch of salt
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch
  • subheading: FOR THE SOUP:
  • 1 to 2 dried red chili peppers (optional)
  • 0.3 ounce dried lily flower (rehydrated, ½ cup after rehydrating)
  • 0.3 ounce dried wood ear mushrooms (½ cup after rehydrating & slicing)
  • 0.3 ounce dried shiitake mushrooms (½ cup after rehydrating & slicing)
  • 3 ounces spiced dry tofu
  • 4 ounces fresh firm tofu
  • 4 ounces bamboo shoots
  • 1 large egg
  • 1 scallion (finely diced)
  • 8 cups low sodium chicken stock
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon sugar
  • 1 to 2 teaspoons fresh ground white pepper (or to taste)
  • 2 teaspoons dark soy or mushroom soy sauce
  • 1 tablespoon light soy sauce or seasoned soy sauce
  • 1 teaspoon sesame oil
  • ⅓ to ½ cup white vinegar
  • ⅓ cup cornstarch
  • ¼ cup water
Note: Ingredients may have been altered from the original.
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