Mandarin Hot and Sour Pork Soup
- 8 cups soup stock, 6-8 cups
- 1⁄2 square bean curd (optional)
- 3 dried black mushrooms, Soaked and shredded
- 4 wood ear mushrooms, Soaked and shredded. (optional)
- 1 slice ham, cooked, shredded (optional)
- 1 teaspoon chili oil (optional)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 2 eggs, lightly beaten
- 1⁄4 lb pork, lean
- 1⁄4 cup bamboo shoot, Shredded
- 2 tablespoons button mushrooms, sliced (canned)
- 2 stalks green onions, chopped
- 4 tablespoons vinegar
- 1⁄4 white pepper
- 1⁄2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch, disolved in 3 teaspoons of water
- 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.