Chinese Cuisine- Sour & Spicy Soup

Name: Chinese Cuisine- Sour & Spicy Soup
Ingredients: 1/4 lb thin cut pork tenderloin, cut into strips; 8 oz canned bamboo shoot strips; 1/2 cup shred carrots; 1/4 cup shred dried black fungus; 3 Chinese mushrooms or 5 brown mushrooms, sliced; 1 package (about 5 oz) Enoki mushroom, (optional); 1 package medium-hard tofu, cut into small pieces; 4 eggs; 2 green onions, chopped; few cilantro, finely chopped; ~~ Marinade for pork ~~; 1 Tbsp soy sauce; 1 Tbsp rice wine; 1/2 tsp salt; 1/2 tsp white sugar; 1 tsp potato starch; ~~ Seasoning ~~; 3 tsp salt; 1 tsp soy sauce; 3 Tbsp (or more) black vinegar; 1 Tbsp potato starch; 1 Tbsp (or more) white pepper

Note-a-licious @cook_9244969

WA state

This is a very popular soup in Taiwan. The sour taste is from black vinegar and the spiciness is from white pepper. If you like, you can add extra vinegar and pepper in the bowl before eating this soup. It can bring the flavor to another level. Enjoy~~

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1/4 lb thin cut pork tenderloin, cut into strips
8 oz canned bamboo shoot strips
1/2 cup shred carrots
1/4 cup shred dried black fungus
3 Chinese mushrooms or 5 brown mushrooms, sliced
1 package (about 5 oz) Enoki mushroom, (optional)
1 package medium-hard tofu, cut into small pieces
4 eggs
2 green onions, chopped
few cilantro, finely chopped
~~ Marinade for pork ~~
1 Tbsp soy sauce
1 Tbsp rice wine
1/2 tsp salt
1/2 tsp white sugar
1 tsp potato starch
~~ Seasoning ~~
3 tsp salt
1 tsp soy sauce
3 Tbsp (or more) black vinegar
1 Tbsp potato starch
1 Tbsp (or more) white pepper

Cooking Instructions

1

Soak black fungus in water till soft (about 1 hour). In another bowl, soak Chinese mushrooms in water till soft (about 1 hour) then slice it into strips. Soak bamboo shoot strips in water to wash off the metal smell. Mix pork with marinade and marinate at least 10 minutes. Meanwhile, prepare other ingredients.
2

Fill water in a pot about 1/3 full. Put cubed tofu, mushroom strips and mushroom water (the water that soaked mushrooms) in the cold water and cook until boil.
3

Turn heat to medium. Discard the white foam on the soup surface. Add bamboo shoot strips, soft shred black fungus, shredded carrots, and rice wine continuing cook till boiling.
4

Add Enoki mushroom and season with salt, soy sauce, and black vinegar. Bring the soup to boil. Mix 1 Tbsp potato starch with 1 Tbsp water well then stir it in the soup.
5

Whisk eggs with a little bit salt and pour into the soup. When egg liquid is formed, lightly stir and break the egg. Then add pork strips cooking for 3 minutes.
6

Add chopped green onions, cilantro, and white pepper stir well. Then, season again if needed.