Mandarin Hot And Sour Soup

MANDARIN HOT AND SOUR SOUP

4 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

8 c Soup stock,

6-8 cups

1/4 lb Pork, lean

1/2 ea Square bean curd

1/4 c Shredded bamboo shoot

3 ea Dried black mushrooms

2 tb Sliced can button mushrooms

4 ea Dried wood ears

2 ea Stalks green onion, chopped

1 ea Slice cooked ham, shredded**

4 tb Vinegar

1 t Chili oil

1/4 ea Hite pepper

3/4 ts Salt

1/2 ts Sesame oil

1/2 ts Sugar

1 tb Soy sauce

2 ea Eggs lightly beaten

3 tb Cornstarch in

3 t water

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

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. - - - - - - - - - - - - - - - - - -