Mandarin Hot And Sour Soup Recipe

* Soaked and shredded. ** Optional

Step 1

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.

Step 2

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.

Things You'll Need

  • 8c Soup stock, 6-8 cups
  • 1/2ea Square bean curd (optional)
  • 3ea Dried black mushrooms 2-3 *
  • 4ea Dried wood ears (optional) *
  • 1ea Slice cooked ham, shredded **
  • 1ts Chili oil (optional)
  • 3/4ts Salt
  • 1/2ts Sugar
  • 2ea Eggs lightly beaten
  • 1/4lb Pork, lean
  • 1/4c Shredded bamboo shoot
  • 2tb Sliced can button mushrooms
  • 2ea Stalks green onion, chopped
  • 4tb Vinegar
  • 1/4ea White pepper
  • 1/2ts Sesame oil
  • 1tb Soy sauce
  • 3tb Cornstarch in 3 t water

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