Hot & Sour Mandarin Soup
Yield
6 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups | stock |
*
|
| ¼ | pound |
pork
lean, shredded |
|
| 2 | each |
mushrooms, black trumpet
dried, soaked and shredded |
* |
| 2 | slices | ginger |
|
| 2 | each |
wood ears
dried, soaked, shredded |
* |
| ½ | each |
bean curd
square, 1/4 by 2 inch strips (opional) |
* |
| ¼ | cup |
bamboo shoots
shredded |
|
| 2 | tablespoons |
mushrooms
sliced |
|
| 1 | slice |
ham
cooked, shredded |
*
|
| ½ | cup | vinegar |
|
| 1 | teaspoon | white pepper |
|
| ¾ | teaspoon | salt |
|
| 1 | teaspoon | sesame oil |
|
| ¾ | teaspoon | sugar |
|
| 1 | tablespoon | soy sauce, dark |
|
| 1 | teaspoon | hot chili pepper oil |
*
|
| 2 | large |
eggs
lighty beaten |
|
| 1 | Stalk |
scallions, spring or green onions
shredded |
*
|
| 4 | tablespoons |
cornstarch
in 3 tablespoons water |
|
Trans-fat Free, Low Carb
Directions
Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears.
Cook for 2 to 3 minutes; discard ginger.
Add remaining ingredients, except cornstarch, eggs and green onion.
Reduce heat and simmer 2 minutes.
Add cornstarch solution and cook until thickened and clear.
Remove from heat and slowly stir in beaten eggs.
Garnish with green onion.
Serve immediately.
Comments
