Hot and 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.