Title: Hot and Sour Mandarin Soup
Categories: Chinese Soup
Yield: 6 Servings
| 8 | c | Soup stock |
| 1/4 | lb | Lean pork, shredded |
| 2 | | Dried black mushrooms, soaked and shredded |
| 2 | sl | To 3 sl of ginger |
| 2 | | To 3 dried wood ears, soaked and shredded (opional) |
| 1/2 | | Square bean curd, cut into 1/4 x 2 in strips (opional) |
| 1/4 | c | Shredded bamboo shoots |
| 2 | tb | Mushrooms, sliced |
| 1 | sl | Cooked ham, shredded (opional) |
| 1/2 | c | Vinegar |
| 1 | ts | White pepper |
| 3/4 | ts | Salt |
| 1 | ts | Sesame oil |
| 3/4 | ts | Sugar |
| 1 | tb | Dark soy sauce |
| 1 | ts | Chili oil (opional) |
| 2 | | Eggs, lighty beaten |
| 1 | | Stalk green onion, shredded |
| 4 | tb | Cornstarch in 3 tbs water |
1. Bring soup stock to a boil in a large pot and add shredded pork, black
mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2.
Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce
heat and simmer 2 minutes. Add cornstarch solution and cook until thickened
and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with
green onion. Serve immediately.