8 cup soup stock, 6-8 cups
1/4 lb pork, lean
1/2 each square bean curd (optional)
1/4 cup shredded bamboo shoot
3 each dried black mushrooms 2-3*
2 tbsp sliced can button mushrooms
4 each dried wood ears (optional)*
2 each stalks green onion, chopped
1 each slice cooked ham, shredded**
4 tbsp vinegar
1 tsp chili oil (optional)
1/4 each hite pepper
3/4 tsp salt
1/2 tsp sesame oil
1/2 tsp sugar
1 tbsp soy sauce
2 each eggs lightly beaten
3 tbsp cornstarch in 3 t water
A Recipe for
Mandarin Hot & Sour Soup
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This Recipe for Mandarin Hot & Sour Soup is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Mandarin Hot & Sour Soup from the recipe cookbook of Recipes-to-go (Asian)
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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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
Mandarin Hot & Sour Soup Recipe brought to you by Recipes To-Go