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Ingredients Jump to Instructions ↓

  1. 8 c Soup stock,

  2. 6-8 cups

  3. 2 Eggs lightly beaten

  4. 1 tb Soy sauce

  5. 1/2 ts Sugar

  6. 1/2 ts Sesame oil

  7. 3/4 ts Salt

  8. 1/4 Hite pepper

  9. 1 ts Chili oil

  10. 4 tb Vinegar

  11. 1 Slice cooked ham, shredded**

  12. 2 Stalks green onion, chopped

  13. 4 Dried wood ears

  14. 2 tb Sliced can button mushrooms

  15. 3 Dried black mushrooms

  16. 1/4 c Shredded bamboo shoot

  17. 1/2 Square bean curd

  18. 1/4 lb Pork, lean

  19. 3 tb Cornstarch in

  20. 3 t water

Instructions Jump to Ingredients ↑

  1. * Soaked and shredded.

  2. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears.

  3. Cook 2-3 minutes.

  4. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.

  5. Thicken with cornstarch and turn off heat.

  6. Slowly pour in beaten eggs in a thin stream while stirring.

  7. Serve immediately.

  8. Garnish with green onion.

  9. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.

  10. Otherwise the egg will be overcooked and spoil the appearance.

  11. Soup should be quite hot and sour.

  12. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.

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