3 Dried Black Mushrooms
1 Dried Wood Ear Mushroom
1 oz Dried Bean Thread Noodles
2 cups Chicken Broth
3 oz Boneless Lean Pork, cut into thin strips
¼ cup Carrot, cut into thin strips
1tbsp Preserved Vegetables, Sliced (optional)
½ pkg (8oz) Soft Tofu, drained & cut into ¼ inch strips
3 tbsp Distilled White Vinegar
3 tbsp Soy Sauce
1 tbsp Chili Garlic Sauce
2 tsp Sugar
1 tsp Ground White Pepper
2 tbsp Cornstarch (dissolved in 3 tbsp water)
1 Egg, lightly beaten
2 Green Onions, trimmed and cut diagonally into thin strips
- Pour enough warm water over the black and wood ear mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain the mushrooms, Cut off and discard the black mushrooms stems. Thinly slice the black mushroom caps and the wood ears.
- Meanwhile, pour enough warm water over the noodles in a separate bowl to cover completely. Soak until softened, about 10 minutes. Drain thoroughly and cut the noodles into 4-inch lengths.
- Bring the chicken broth to a boil in a large saucepan. Stir in the wood ears, black mushrooms, pork, carrot and preserved vegetables, if using, and simmer for about 2 minutes.
- Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar, and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, bout 30 seconds. Slowly pour in the egg, stirring the soup in a circular motion to create, “egg flowers.”
- Ladle the soup into a tureen or individual serving bowls and scatter the green onions over the top.
Serve 4 as part of a multi-course meal.