• 9 oz pork loin
• 1 gallon chicken stock
• 6 oz stram mushrooms
• 6 oz sliced bamboo shoots
• 6 oz. soy sauce
• 6 oz white vinegar
• 6 oz. jalapeno peppers sliced
• 6 oz. corn starch
• 1 cup water
• 1 1/2 tsp. salt
• 2 1/4 tsp. white pepper
• 12 oz firm tofu
• 9 medium eggs
• 3 1/2 oz sesame oil
• 2 3/4 oz green onions chopped

By Geoff Corcoran

• Cut pork into 1\4 inch slices then julienne into strips.
• Bring chicken broth to a boil in a large stockpot.
• Add pork and simmer for 3 to 4 minutes until pork is cooked.
• Drain straw mushrooms and bamboo shoots and add to the broth.
• Add soy sauce sliced jalapenos and vinegar.
• Dissolve cornstarch in cold water.
• Slowly stir into soup mixture.
• Add salt and pepper and simmer until thickened.
• Whip eggs thoroughly and pour through a strainer into the simmering soup.
• Stir gently until eggs are cooked.
• Add diced tofu.
• Finish with the sesame oil and green onions.