Hot and sour soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soke the dryed shitake mushrooms and the dryed fungus it water for about 4 hours until fully hydrated

Step 2

Squeeze the water out from the shitake mushrooms and the black fungus then slice thinly

Step 3

Shred the pork then marinade it for 15 minutes in 2 teaspoons of soy sauce and 2 teaspoons of corn flour

Step 4

julienne the tofu

Step 5

Beat 2 eggs and set aside

Step 6

Cut the carrot into thin shreds

Step 7

In a small mixing bowl add 2 tablespoons corn flour and 2 tablespoons water mix well together until no lumps Then add 1.5 tablespoons soy sauce,1 teaspoon dark soy sauce,1 teaspoon sugar and 1 teaspoon salt or to taste

Step 8

Mix 2 tablespoon ground while pepper with 3 tablespoons Chinese black vinegar

Step 9

To a cold wok add half a tablespoon mince ginger,the rehydrated mushrooms,black fungus and carrot then pour on 4 cups of stock Cover and bring to a boil

Step 10

Add the pork to the wok gently move it around for 10 seconds before adding the tofu and gently stirring it in with a wooden spoon cover until it comes back to a boil

Step 11

Slowly pour in the early sauce whilst stirring

Step 12

Slowly pour in the eggs whilst stirring

Step 13

Stir in the late seasoning about 10 seconds before you turn off the heat

Step 14

Garnish with coriander and chives then drizzle with sesame oil before serving