Hot & sour mandarin soup

6 Servings

Ingredients

Quantity Ingredient
8 cups Soup stock
¼ pounds Lean pork, shredded
2 Dried black mushrooms, soaked and shredded
2 slices To 3 sl of ginger
2 To 3 dried wood ears, soaked and shredded (opional)
½ Square bean curd, cut into 1/4 x 2 in strips (opional)
¼ cup Shredded bamboo shoots
2 tablespoons Mushrooms, sliced
1 slice Cooked ham, shredded (opional)
½ cup Vinegar
1 teaspoon White pepper
¾ teaspoon Salt
1 teaspoon Sesame oil
¾ teaspoon Sugar
1 tablespoon Dark soy sauce
1 teaspoon Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tablespoons Cornstarch in 3 tbs water

Directions

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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