125 grams dried Chinese mushrooms,
soaked in warm water and shredded
125 grams canned bamboo shoots,
125 grams ham, shredded
3 eggs, beaten
1 spring onion chopped
6 teaspoons cornstarch
1 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon pepper
2 tablespoons vinegar
4 1/2 tablespoons water
If you prefer hot seasoning, you may
add a few drops of Tabasco
Please note that all spoonful measures are flush spoonfuls.
Sprinkle pork with pinch of salt and pepper
and 1 teaspoon cornstarch.
Bring chicken stock to boil. Add salt, pork
carrot, mushrooms, bamboo shoots, chopped spring onion and ham, cooking for
2 minutes or until pork is cooked. Add mixture of soy sauce, pepper and
vinegar, cornstarch and water. Stir for a few seconds until soup thickens.
Slowly pour in beaten eggs in a fine
thread, stirring gently.
Add salt and pepper to taste. Optional: A
few drops of Tabasco sauce.
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