Mandarin Hot and Sour Soup
8 c Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot 3 ea Dried black mushrooms 2-3* 2 T Sliced can button mushrooms 4 ea Dried...
Ingredients
- 8cup soup stock, 6-8 cups
- 1/4lbpork, lean
- 1/2ea square bean curd (optional)
- 1/4cup shredded bamboo shoot
- 3ea dried black mushrooms 2-3*
- 2tsp sliced can button mushrooms
- 4ea dried wood ears (optional)*
- 2ea stalks green onion, chopped
Directions
- 1
8 c Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot 3 ea Dried black mushrooms 2-3* 2
- 2
Cook 2-3 minutes
- 3
Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes
- 4
Thicken with cornstarch and turn off heat
- 5
Slowly pour in beaten eggs in a thin stream while stirring
- 6
Serve immediately
- 7
Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time
- 8
Otherwise the egg will be overcooked and spoil the appearance