Put the water, pork bone, and 1/2 pound of mushrooms into a slow cooker and cook for 8-10 hours on LOW. Remove the pork bone and cut off the meat. Strain the pork stock into a pot or Dutch oven. Shred the pork off the bone and set aside.
In a small bowl mix the vinegar with the white pepper and red pepper flakes and set aside.
In the pot with the broth add the shredded pork, wine, ginger, green onions, tofu, sliced cremini mushrooms, and soy sauce. Simmer over medium high heat.
In another small dish mix the cornstarch and cold water and stir into the soup to thicken.
Now slowly swirl in the beaten eggs and stir well, they should be scattered, not in a clump.
Turn off the heat and stir in the sesame oil and vinegar-pepper mixture. Taste and add salt if you like.
Ladle into bowls and garnish with cilantro and green onions.
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