8 cup soup stock, 6-8 cups
1/4 lb pork, lean
1/2 square bean curd (optional)
1/4 cup shredded bamboo shoot
3 dried black mushrooms 2-3*
2 tbsp sliced can button mushrooms
4 dried wood ears (optional)*
2 stalks green onion, chopped
1 slice cooked ham, shredded**
4 tbsp vinegar
1 tsp chili oil (optional)
1/4 hite pepper
3/4 tsp salt
1/2 tsp sesame oil
1/2 tsp sugar
1 tbsp soy sauce
2 eggs lightly beaten
3 tbsp cornstarch in 3 t water
A Recipe for
Mandarin Hot & Sour Soup 2
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* 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.
Serves: 4
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