3 small boneless pork chops – cut into ¼ inch slices
3 cups mushrooms chopped
9 cups chicken broth ( two boxes)
9 TBSP cidar vinegar
6 tsp soy sauce
1 ½ tsp cayenne pepper
3 tsp ginger
¾ cup chopped bamboo shoots
2 small cans water chestnuts – chopped
1 lb Tofu (med hard)
6 TBSP cornstarch
¾ cup cold water – for cornstarch
3 eggs lightly beaten
3 TBSP plumb sauce (duck sauce)
add all ingredients except water and cornstarch – bring to boil and simmer 20 min.
Mix water and cornstarch and slowly pour into soup. Simmer again, slowly add eggs to top of soup with spoon. Let sit until cooked and stir into soup.