7 oz Bean curd
1/2 c Canned bamboo shoot
1 qt Chicken stock
1/4 c Pork, shredded cooked *
1 tablespoon Soy sauce
2 tablespoon Distilled white vinegar
1/4 teaspoon Freshly ground pepper
3 tablespoon Cornstarch
3 tablespoon Water
1 Egg, beaten
2 teaspoon Sesame oil
1 teaspoon Dried red pepper flakes
1 md Green onion, finely chopped
* Can substitute equal amount of shredded beef. Rinse bean curd and cut into 1/2-inch dice and set aside. Rinse, drain and thinly slice bamboo shoots.
In heavy Dutch oven, combine with chicken stock, pork, and soy sauce. Bring to boil over high heat. Reduce heat to low, cover and simmer 3 minutes. Add bean curd, vinegar, and pepper. Return to boil over low heat. In small bowl, mix cornstarch and water and stir into soup. Slowly stir in egg. Remove from heat and blend in sesame oil and red pepper flakes. Ladle into bowls. Garnish with chopped green onion and serve immediately.