・ 1 can of GEISHA BAMBOO SHOOTS STRIPS 8oz, drained
・ 1 can of GEISHA SHIITAKE MUSHROOMS SLICED 4oz, drained
・ 2-3 tablespoon of GEISHA HOT SESAME OIL -TOASTED- 6.2fl oz.
・ 1 carrot, cut into small strips
・ 1.5 soft tofu, cut into half inch cube
・ 1/2lbs of pork libs, cut into small strips
・ 8 – 10 tablespoons of chicken bouillon powder
・ 9 cups of water
・ 2 teaspoons of salt
・ 4 tablespoons of soy sauce
・ 2 tablespoons of potato starch
・ 2 tablespoons of water
・ 4 eggs, beaten
・ 8 tablespoons of vinegar(black vinegar preferred if available)
In a large pot, pour water and stir in chicken bouillon powder and bring it to a boil.
Drain the water out of canned bamboo shoots and canned shiitake mushrooms, add them into the soup. Also, add carrots to the soup and let it simmer for a few minutes.
Add pork libs and Tofu to the soup.
When the pork is cooked, add the soy sauce, salt, pepper, and hot sesame oil, and bring to a boil.
After a few minutes of boiling, lower the heat. Put tablespoon of water and starch into a small cup and mix them well. Add the mix into the soup, then add beaten egg and mix gently. Do not stir too much, though.
Add vinegar and hot sesame oil to the soup.