Mandarin Soup
Yield
2 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
enoki mushrooms
dried |
*
|
| ¼ | pound |
pork
lean |
|
| ½ | cup |
bamboo shoots
|
|
| 1 | x |
bean curd
fresh, (2 pieces) |
* |
| 4 | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 2 | tablespoons |
cornstarch
mixed with |
|
| ¼ | cup |
water
|
|
| 1 | each |
eggs
|
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
enoki mushrooms
dried |
*
|
| 113.4 | g |
pork
lean |
|
| 118 | ml |
bamboo shoots
|
|
| 1 | x |
bean curd
fresh, (2 pieces) |
* |
| 946 | ml |
chicken broth
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
cornstarch
mixed with |
|
| 59 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
sesame oil
|
|
Directions
Soak mushrooms in warm water for 20 minutes.
Drain, reserving liquid.
Cut pork, bamboo shoots, mushrooms, bean curd into thin strips.
Combine stock and reserved mushroom liquid in a saucepan.
Bring to a boil.
Add salt, soy sauce, pork, bamboo shoots, mushrooms.
Cover and simmer 5 minutes.
Add bean curd and again bring to a boil.
Add small amount of hot liquid to cornstarch paste, stirring.
Add mixture to pan and cook for 1 or 2 more minutes.
Beat egg lightly and slowly add it to hot soup.
Stir once, gently.
Remove soup from heat.
Sprinkle with chopped scallion and sesame oil.
Serve immediately.
