Mandarin Hot and Sour Soup
Ingredients
- 8 cup chicken stock
- 1/4 pound lean pork, shredded
- 2 dried black mushrooms, soaked and shredded
- 2-3 slices of fresh ginger
- 2-3 dried Mo-er fungus (cloud ears, tree ears), soaked and shredded
- 1/4 pound (optional) bean curd (tofu), cut into 2"x1/4"x1/4" pieces
- 2 tablespoon mushrooms, sliced
- 1/2 cup vinegar (rice wine vinegar is very good)
- 1 teaspoon ground white pepper
- 1 teaspoon sesame oil (the dark brown, roasted type--not clear)
- 3/4 teaspoon sugar
- 1 tablespoon dark soy sauce
- 1 teaspoon chili oil (optional)
- 2 eggs, lightly beaten
- 2 green onions, shredded
- 4 tablespoon cornstarch mixed in 3 tablespoons water
Instructions
Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger, and Mo-er fungus. Cook 2 to 3 minutes. Discard ginger. Add remaining ingredients, except eggs, green onions, and cornstarch solution. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until soup is thickened and clear. Remove from heat and slowly stir in beaten eggs. Garnish with shredded green onion. Serve immediately. Serves eight. Remarks: This is delicious and thick. You can add 1 slice of cooked ham, shredded, and up to 3/4 tsp salt (according to taste). The pork can be omitted for an excellent meatless soup. Leftover soup stores well for a few days in the refrigerator.