2 tblspn sesame oil
1 tblspn fresh grated ginger
1 cup green onions chopped finely
1 large onion sliced thin
6 medium shittake mushroom caps sliced thin (Killbuck Valley Mushrooms)
1 lb ground pork (Millgate Farm, New Creation Farm or Bluebird Meadows)
1 lb soft or firm tofu, cut into 1/2″ cubes
5 cups homemade or bought chicken stock
1/2 tsp sugar
1/4 cup fresh squeezed lemon juice
3 tbspn tamari sauce or soy sauce (to taste)
1 tspn pepper
2 large eggs from the market
1-2 tbspn Chinese Garlic Chili paste or Sriracha (to taste)
Heat sesame oil until hot in stock pot. Add onion slices, cook until soft, add chopped green onions, pork, ginger, cook pork turned color chop meat up (a few minutes over med-high heat). Finally add mushrooms for one more minute, stirring everything.
Add stock and bring to slow boil for five minutes, then add tofu, sugar, lemon juice, soy sauce, pepper and garlic chili paste (or sriracha). Bring back to low boil for five minutes. Taste for chili heat and sourness, add more lemon juice if you want it more tangy or more sriracha for heat.
Whisk eggs in bowl and add to simmering soup, slowly whisk in til strands form. On low, simmer soup few more minutes and taste, add more soy if necessary.
We separately fry thin strips of wonton noodles in peanut oil just before serving. Place several fried strips on top of bowl of soup and serve.