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Hot & sour mandarin soup

Yield: 6 Servings

Ingredients:

• 8 c Soup stock
• 1/4 lb Lean pork shredded
• 2 Dried black mushrooms -soaked and shredded
• 2 sl To 3 sl of ginger
• 2 To 3 dried wood ears soaked -and shredded (opional)
• 1/2 Square bean curd cut into -1/4 x 2 in strips (opional)
• 1/4 c Shredded bamboo shoots
• 2 tb Mushrooms sliced
• 1 sl Cooked ham shredded -(opional)
• 1/2 c Vinegar
• 1 ts White pepper
• 3/4 ts Salt
• 1 ts Sesame oil
• 3/4 ts Sugar
• 1 tb Dark soy sauce
• 1 ts Chili oil (opional)
• 2 Eggs lighty beaten
• 1 Stalk green onion shredded
• 4 tb Cornstarch in 3 tbs water

Instructions:

1. Bring soup stock to a boil in a large pot and add shredded pork black mushrooms ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2. Add remaining ingredients excekpt cornstarch eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until thickened and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with green onion. Serve immediately.

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