Cooking Instructions
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Step 1
Cut the
Wonton Wrappers (170 g)
into 1/4-inch strips. Be sure to pull all of the strips apart so they will not stick when frying.
Step 2
In a skillet over medium-high heat, add enough
Vegetable Oil (as needed)
to cover 1/4-inch of the bottom. Occasionally test by sprinkling a few drops of water in the oil, if it sizzles, the oil is hot enough.
Step 3
Add a handful of the wontons to the oil and begin to stir immediately. Once they start to turn a pale golden brown (about 1 minute), scoop them out using a spider or slotted spoon.
Step 4
Set aside until you serve the soup.
Step 5
Cut the
Pork Loin (455 g)
into 3-inch x 1/4-inch strips.
Step 6
Cut the
Extra Firm Tofu (455 g)
into 1/4-inch cubes.
Step 7
Thinly slice the
Shiitake Mushrooms (25 g)
. Thinly slice the
Wood Ear Mushrooms (35 g)
.
Step 8
Heat the
Vegetable Oil (15 mL)
in a medium-size skillet over medium-high heat. Add the pork loin and cook until browned, approximately 3-5 minutes. Remove from heat and drain off any excess liquid.
Step 9
In a large pot, combine the
Chicken Stock (1.9 L)
,
Soy Sauce (80 mL)
,
Rice Vinegar (180 mL)
,
Crushed Red Pepper Flakes (2 g)
, and
Ground White Pepper (2 g)
.
Step 10
To the pot, add
Sesame Oil (10 mL)
, pork loin,
Bamboo Shoots (225 g)
,
Enoki Mushrooms (30 g)
, shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.
Step 11
Mix
Corn Starch (25 g)
with 1/2 cup of Water. Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup has thickened, about 3-5 minutes. Return the soup to a boil and then turn off the heat.
Step 12
Stirring the soup in a circular motion, slowly drizzle in the beaten
Eggs (2)
. You want the egg to form wispy strands, not clumps.
Step 13
Add
Kosher Salt (to taste)
if needed. Serve hot and garnish with
Scallions (to taste)
and crispy wonton wrappers.
