Cooking Instructions
1.
Cut the
Wonton Wrappers (6 oz)
into 1/4-inch strips. Be sure to pull all of the strips apart so they will not stick when frying.
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.
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.
4.
Set aside until you serve the soup.
5.
Cut the
Pork Loin (1 lb)
into 3-inch x 1/4-inch strips.
6.
Cut the
Extra Firm Tofu (1 lb)
into 1/4-inch cubes.
7.
Thinly slice the
Shiitake Mushrooms (4 Tbsp)
. Thinly slice the
Wood Ear Mushrooms (4 Tbsp)
.
8.
Heat the
Vegetable Oil (1 Tbsp)
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.
9.
In a large pot, combine the
Chicken Stock (8 cups)
,
Soy Sauce (1/3 cup)
,
Rice Vinegar (3/4 cup)
,
Crushed Red Pepper Flakes (1 tsp)
, and
Ground White Pepper (1 tsp)
.
10.
To the pot, add
Sesame Oil (2 tsp)
, pork loin,
Bamboo Shoots (1 1/2 cups)
,
Enoki Mushrooms (1/2 cup)
, shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.
11.
Mix
Corn Starch (4 Tbsp)
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.
12.
Stirring the soup in a circular motion, slowly drizzle in the beaten
Eggland's Best Classic Eggs (2)
. You want the egg to form wispy strands, not clumps.
13.
Add
Kosher Salt (to taste)
if needed. Serve hot and garnish with
Scallions (to taste)
and crispy wonton wrappers.
