Mandarin hot and sour soup

4 servings

Ingredients

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