Mandarin Hot and Sour Soup
Recipe
- Title:
- Mandarin Hot and Sour Soup
- Categories:
- Soups/stews, Pork/ham, Chinese
- 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
Directions
- * 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.
[ Comment, Edit or Article Submission ]
