Menu
Servings
Prep Time
mins
Cook Time
mins
Total Time
mins
・ 1 can of GEISHA BAMBOO SHOOTS STRIPS 8oz, drained
・ 1 can of GEISHA SHIITAKE MUSHROOMS SLICED 4oz, drained
・ 2-3 tablespoon of GEISHA HOT SESAME OIL -TOASTED- 6.2fl oz.
・ 1 carrot, cut into small strips
・ 1.5 soft tofu, cut into half inch cube
・ 1/2lbs of pork libs, cut into small strips
・ 8 – 10 tablespoons of chicken bouillon powder
・ 9 cups of water
・ 2 teaspoons of salt
・ 4 tablespoons of soy sauce
・ 2 tablespoons of potato starch
・ 2 tablespoons of water
・ 4 eggs, beaten
・ 8 tablespoons of vinegar(black vinegar preferred if available)
STEP 1
In a large pot, pour water and stir in chicken bouillon powder and bring it to a boil.
STEP 2
Drain the water out of canned bamboo shoots and canned shiitake mushrooms, add them into the soup. Also, add carrots to the soup and let it simmer for a few minutes.
STEP 3
Add pork libs and Tofu to the soup.
STEP 4
When the pork is cooked, add the soy sauce, salt, pepper, and hot sesame oil, and bring to a boil.
STEP 5
After a few minutes of boiling, lower the heat. Put tablespoon of water and starch into a small cup and mix them well. Add the mix into the soup, then add beaten egg and mix gently. Do not stir too much, though.
STEP 6
Add vinegar and hot sesame oil to the soup.
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