PREPARATION TIME 15 MINUTES. TIME TO 20MINUTES
1.25 Litters[5 cups] chicken stock
3 cups [750ml]water
1 clove garlic. crused
2 teaspons grated fresh ginger
1 tablesspoon light souy souce
1 tabalesspoon sambal oelek
[i100g pork fillets, siliced thinly
8 fresh shiitake mushrooms, sliced thinly
1/2 cup [100g]drained canned bamboo shoots
2 tablespoon sake
1/3cup lime lemon juice
1 teaspoon cracked black pepper
2 tablespoon cornflour
2 tablespoon water, extra
3 eggs, beaten lightly
300g soft tofu, chopped coarsly
4 green onions, sliced thinly
1.Combine stock and the water in large soucepan:bring to boil.
Stir in garlic, ginger, sambal and souce: simmer, uncovered, about 3 minutes or untel fragrant.
2. Add pork, chicken mushrooms,bamboo shoots, sake , juice and pepper; bring to boil.REduce heat simmer,uncovered, about 5 minutes or untel meat is cooked through.
3.Blend cornflour with the extra water:add to stuck mixture.
Cook, stirring untel mixture boils and thickens slightly.
4.Gradually add egg, in athin stream, to simmering soup. stirring
continously.Divide tofu and onion among bouls;pour hot soup over.
SERVE 4
Vicky Dagan (45)