Mandarin hot & sour soup

4 Servings

Ingredients

Quantity Ingredient
8 cups Soup stock, 6-8 cups
¼ pounds Pork, lean
½ each Square bean curd (optional)
¼ cup Shredded bamboo shoot
3 eaches Dried black mushrooms 2-3*
2 tablespoons Sliced can button mushrooms
4 eaches Dried wood ears (optional)*
2 eaches Stalks green onion, chopped
1 each Slice cooked ham, shredded**
4 tablespoons Vinegar
1 teaspoon Chili oil (optional)
¼ each Hite pepper
¾ teaspoon Salt
½ teaspoon Sesame oil
½ teaspoon Sugar
1 tablespoon Soy sauce
2 eaches Eggs lightly beaten
3 tablespoons 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.

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