- In a small bowl, combine the 1 egg, the 1 teaspoon sesame oil, and the dash of white pepper; add pork and mix well.
- Slowly add cornstarch while mixing the pork mixture until the pork has a "pasty" coating.
- Cover and refrigerate several hours or overnight.
- In a wok or large saucepan, add pork, broth, fungus, mushrooms, bamboo shoots, and tofu.
- Bring to a full rolling boil; skim.
- Add the 2 teaspoons white pepper, 2 tablespoons sesame oil, soy sauce and salt; bring to boil again.
- Combine the 2 tablespoons cornstarch and 1/4 cup water; stir into soup.
- Cook 1 more minute, stirring constantly.
- Gently pour ribbons of the 2 beaten eggs into soup.
- Put vinegar in a serving bowl.
- Pour soup into bowl and garnish with green onions.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
170 calories, 9 g fat, 2 g saturated fat, 75 mg cholesterol, greater than 1500 mg sodium, 10 g carbohydrate, 4 g fiber, 2 g sugar, 13 g protein
