Traditional Hot and Tangy Broth

Experience the authentic flavors of our traditional hot and tangy broth, a delightful concoction of spicy and sour notes wrapped in a fragrant soup. Perfect for those craving a flavorful and warming starter.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb boneless pork loin, sliced thin

1/2 cup bamboo shoots, julienned

1/2 cup shiitake mushrooms, sliced

2 tablespoons soy sauce

3 tablespoons rice vinegar

1 tablespoon chili paste

1 tablespoon sesame oil

4 cups chicken stock

1/4 cup cornstarch mixed with 1/4 cup water

2 eggs, beaten

1/4 cup green onions, chopped

1 teaspoon white pepper

1 teaspoon sugar

Salt to taste

Instructions

1. In a large pot, heat sesame oil over medium heat.

2. Add pork and stir-fry until browned.

3. Add bamboo shoots and shiitake mushrooms, cooking for another 3 minutes.

4. Pour in chicken stock and bring to a simmer.

5. Stir in soy sauce, rice vinegar, chili paste, white pepper, and sugar.

6. Slowly add cornstarch mixture while stirring, allowing the soup to thicken.

7. Drizzle beaten eggs into the soup, stirring gently to create ribbons.

8. Season with salt to taste.

9. Garnish with green onions before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently over the stove or microwave until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.