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Mandarin hot & sour soup
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| cup | Soup stock, 6-8 cups | | 1/2
| | Square bean curd (optional) | | 3
| | Dried black mushrooms 2-3* | | 4
| | Dried wood ears (optional)* | | 1
| | Slice cooked ham, shredded** | | 1
| tsp | Chili Oil (optional) | | 1/4
| tsp | White pepper | | 3/4
| tsp | Salt | | 1/2
| tsp | Sugar | | 2
| | Eggs lightly beaten | | 1/4
| lbs | Pork, lean | | 1/4
| cup | Shredded bamboo shoot | | 2
| tbsp | Sliced can button mushrooms | | 2
| | Stalks green onion, chopped | | 4
| tbsp | Vinegar | | 1/2
| tsp | Sesame oil | | 1
| tbsp | Soy sauce | | 3
| tbsp | Cornstarch in 3 T water |
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Procedures:
| 1 | * soaked and shredded.?** optional?bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. | | 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. | | 9 | Soup should be quite hot and sour. | | 10 | Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. |
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