Mandarin Hot and Sour Pork Soup

Recipe by Liara
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    cups soup stock, 6-8 cups
  • 12
    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)
  • 34
    teaspoon salt
  • 12
    teaspoon sugar
  • 2
    eggs, lightly beaten
  • 14
    lb pork, lean
  • 14
    cup bamboo shoot, Shredded
  • 2
    tablespoons button mushrooms, sliced (canned)
  • 2
    stalks green onions, chopped
  • 4
    tablespoons vinegar
  • 12
    teaspoon sesame oil
  • 1
    tablespoon soy sauce
  • 3
    tablespoons cornstarch, disolved in 3 teaspoons of water
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DIRECTIONS

  • 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.
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