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1 (5-ounce) 1-inch thick boneless pork chop
2 tablespoons soy sauce
2 tablespoons Land O Lakes® Butter
1 cup sliced fresh shiitake mushrooms
1/2 cup bamboo shoots
4 stalks (1/3 cup) green onions, diagonally cut into 1-inch pieces
1 tablespoon finely chopped fresh garlic
1 teaspoon red chile sauce
1 tablespoon freshly grated ginger root
1 quart (4 cups) chicken broth
2 tablespoons rice vinegar
4 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 large Land O Lakes® Egg, lightly beaten
Slice pork chop crosswise into very thin slices. Cut each slice in half lengthwise to form strips.
Combine pork and soy sauce in bowl; mix until well coated.
Melt butter in saucepan over medium-high heat until sizzling. Add pork; sauté, stirring occasionally, 1-3 minutes or until pork is browned and cooked through. Add mushrooms, bamboo shoots, green onions, garlic, red chile sauce and ginger root; cook, stirring occasionally, 1-2 minutes. Add chicken broth, rice vinegar and tofu; continue cooking until mixture comes to a boil.
Whisk cornstarch and water together in bowl until smooth. Add cornstarch mixture to soup; cook until mixture comes to a boil.
Pour beaten egg slowly through a slotted spoon to form delicate egg ribbons. Stir soup; cook 1 minute or until egg is opaque. Serve immediately.
If you're worried this soup may be too hot for your taste, start with 2 teaspoons red chile sauce and add more, as desired.
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