1 C dried wood ear or shiitake mushrooms
2 T corn oil
2 cloves garlic, finely chopped
1 T ginger, peeled and finely chopped
1 small onion
4 C pork broth
2/3 lb soft tofu, diced
1/3 C rice vinegar
3 T soy sauce
2 t sugar
6 grinds pepper mill
1 t sesame seed oil
1 T Sriracha
2 eggs, lightly beaten
Soak the mushrooms in boiling water for 30 min. Drain, rinse, and slice into very thin strips.
In a soup pot fry garlic, ginger and small onion in corn oil until onions are soft and golden.
Add stock and stir.
Add the remaining ingredients but the eggs and bring to a gentle simmer.
While stirring, pour in the eggs slowly. Cook for a minute and serve right away.
Match made in Heaven:
Great started to a Chinese dinner.