Preparation / Directions:
Warm soup stock. Put bean curd, bamboo shoots, and pork strips into soup stock and turn up heat to high until soup boils.
After reaching the boil, turn heat to simmer and add soy sauce and stir.
Turn heat to high again. Add the beaten egg while stirring.
Sprinkle in white pepper and vinegar. Reduce heat.
Make a paste with the cornstarch and 1/4 cup cold water. Mix cornstarch paste well. Add cornstarch paste. Stir well until soup thickens.
Place chopped spring onion and sesame oil in a large soup tureen and pour in soup.
DRAGON PALACE - Denver, CO.