MANDARIN HOT AND SOUR SOUP – Asian Food Recipes

Recipe ingredients and directions:

8 cups chicken stock

1/4 lb 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 lb (optional) bean curd (tofu), cut into 2"x1/4"x1/4" pieces

2 Tablespoons 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 Tablespoons cornstarch mixed in 3 tablespoons water

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.

Category: Asian Recipes