1.Toss pork strips with 1/4 cup soy sauce and ginger in a medium bowl; let stand20 minutes. In another bowl, stir together remaining 2 T. soy sauce, rice vinegar, cornstarch, sugar and salt; set aside.
2.Heat oil n a large pot over medium high heat, then add pork and marinade.Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Remove pork to a bowl with a slotted spoon, set aside. Add bamboo shoots to pot and cook 1 minute.
3. Add broth to pot and bring to a boil. Add mushrooms, reduce heat and simmer about 20 minutes. Add tofu and cooked pork; simmer 5 minutes. Add reserved soy-vinegar mixture and simmer 5 minutes more until liquid thickens.
4. In a small bowl, beat eggs with sesame oil (Add the oil right before use) . Slowly poor eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly and simmer 5 minutes. Serve topped with cilantro and green onions.
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|Serving Size: 1 Serving (760g)|
|Recipe Makes: 8|
|Calories from Fat: 236 (45%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 610.8mg||188 %|
|Sodium 1436.9mg||50 %|
|Potassium 1478.1mg||39 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 9g|
|Protein 56.3g||80 %|
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Calories per serving: 524
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