Mandarin hot& sour soup

 
                          MANDARIN HOT & SOUR SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            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       t            Chili Oil (optional)
      1/4   ts           White pepper
      3/4   ts           Salt
      1/2   ts           Sugar
    2                    Eggs lightly beaten
      1/4   lb           Pork, lean
      1/4   c            Shredded bamboo shoot
    2       tb           Sliced can button mushrooms
    2                    Stalks green onion, chopped
    4       tb           Vinegar
      1/2   ts           Sesame oil
    1       tb           Soy sauce
    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 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.
  
 
 
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