Mandarin hot & sour soup
Yield: 4 Servings
Ingredients:
- 8 c Soup stock
- 6-8 cups
- 1/4 lb Pork lean
- 1/2 ea Square bean curd (optional)
- 1/4 c Shredded bamboo shoot
- 3 ea Dried black mushrooms 2-3*
- 2 tb Sliced can button mushrooms
- 4 ea Dried wood ears (optional)*
- 2 ea Stalks green onion chopped
- 1 ea Slice cooked ham shredded**
- 4 tb Vinegar
- 1 ts Chili oil (optional)
- 1/4 ea Hite pepper
- 3/4 ts Salt
- 1/2 ts Sesame oil
- 1/2 ts Sugar
- 1 tb Soy sauce
- 2 ea Eggs lightly beaten
- 3 tb Cornstarch in 3 t water
Instructions:
* Soaked and shredded. ** Optional Bring soup stock to a boil add shredded pork black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch eggs and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
