The most time consuming part of this recipe is the prep. The two meats and various veggies are matchsticked, meaning you slice everything into thin slivers. Although you can buy the bamboo shoots already matchsticked (Sun Luck calls it "Strip Bamboo Shoots"), everything else must be done by hand. Once everything is prepped the soup goes very fast.
Items to Matchstick6 Shitake mushrooms or black fungi, stem removed
1/4 lbs Pork, lean & boneless
1/2 lbs Chicken breasts
1/2 c Bamboo shoots, canned
Soup
Dry sherry (can be cheap cooking sherry)
Once everything is in slivers, set the chicken and pork aside in a compact bowl. Add enough dry sherry to lightly coat the meat. Let soak for about 10 mins.
3 14.5 oz cans chicken broth, low sodium
In a soup pot, bring chicken broth to a boil. Add mushrooms, bamboo shoots and the pork/chicken mixture. Stir several times then reduce heat to a simmer. Let cook about 5 mins.
1/2 lbs Tofu, extra firm, cut into 1/2 in cubes
2 T White wine vinegar
5 T Soy Sauce
Add to pot. Simmer for another minute or so.
2 T Cornstarch
1/4 c Cold water
Mix cornstarch in water until completely dissolved. Add to soup, stirring constantly, and let simmer until slightly thickened. If you like a thicker broth, you can double the cornstarch. Never add the cornstarch directly to the soup before mixing it with cold water. Instead of thickening your soup it will simply form nasty clumps.
1/2 tsp White pepper, heaping
1 tsp Sesame oil
Add to soup and stir in well. Turn off heat.
1 Egg, lightly beaten
Turn off the heat, but do not remove the pot from the warm burner. Stirring continuously, slowly add the beaten egg to the soup. You will see thin, wispy strands of white instantly appear as the egg cooks.
Serve immediately and enjoy!
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