A Beijing classic: a velvety broth where black vinegar and white pepper play off each other, garnished with julienned pork, wood ear mushrooms, and silky egg ribbons.
Ingredients
- 150 g Pork tenderloin
- 15 g Dried wood ear mushrooms (mu-er)
- 15 g Dried shiitakes
- 10 g Dried lily buds (daylily)
- 200 g Firm tofu
- 100 g Canned bamboo shoots
- 1.5 l Chicken stock
- 2 pieces Eggs
- 3 tbsp Zhenjiang black vinegar
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Ground white pepper
- 3 tbsp Cornstarch
- 1 tbsp Toasted sesame oil
- 1 piece Fresh ginger
- 2 pieces Scallions
- to taste Salt
- Pour réhydrater et délayer Water
Method
- Rehydrate the wood ear mushrooms, dried shiitakes, and lily buds in warm water. Let soak until soft and plump to the touch.
- Thinly julienne the pork tenderloin. Mix it with a little light soy sauce and cornstarch. Let rest while preparing the other ingredients.
- Drain the rehydrated mushrooms and lily buds, remove any hard parts, then thinly slice them. Cut the firm tofu and bamboo shoots into a similar julienne. Finely chop the ginger.
- Bring the chicken stock to a boil in a large pot. Add the chopped ginger and julienned pork. Skim if necessary, then simmer over low heat until the pork is cooked through and tender.
- Add all the sliced vegetables and mushrooms to the broth. Simmer gently to let the flavors meld, until the ingredients are tender to the bite.
- Season with the light and dark soy sauces, Zhenjiang black vinegar, white pepper, and a pinch of salt. Taste and adjust the hot-and-sour balance: the acidity and heat should complement without overpowering each other.
- Dissolve the cornstarch in a little cold water, then stir it into the broth. Let thicken until you get a coating, silky texture.
- Beat the eggs, then pour them in a thin stream into the soup while stirring gently to form silky ribbons. Remove from the heat as soon as the egg sets.
- Drizzle with toasted sesame oil and sprinkle with thinly sliced scallions. Serve piping hot.
Nutrition
Per serving
- Energy
- 278.8 kcal
- Protein
- 22.59 g
- Carbohydrate
- 15.64 g
- Fat
- 13.46 g
- Fibre
- 2.32 g
- Calcium
- 81.8 mg
- Iron
- 1.95 mg
- Magnesium
- 71.04 mg
