Mandarin Soup (Peiping T'ang Soup)

READY IN: 30mins
Recipe by Dienia B.

The Complete Book of Oriental Cooking, Myra Waldo, 1963.

Top Review by Deantini

I really liked this soup! It is authentic in it's flavour and consistency. I omitted the spinach and added green onions just before serving so they still had a bit of crunch. The serving size is quite small if it should stretch to 8 servings.I would say 4 servings at the most, unless you just want to use it as a small starter.

Ingredients Nutrition

Directions

  1. Trim the pork of all fat; cut into match stick like pieces.
  2. Heat oil; saute pork for 5 minutes.
  3. Add carrots; add celery; add mushrooms; cook for 2 minutes.
  4. Stir in chicken stock and spinach.
  5. Bring to a boil; stir briskly; add beaten egg slowly.
  6. Mix cornstarch into water; add to soup; stir until thick.

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