Ingredients
-
8 cups soup stock, 6-8 cups
-
1/2 square bean curd
-
3 dried black mushrooms, Soaked and shredded
-
4 wood ear mushrooms, Soaked and shredded.
-
1 slice ham, cooked, shredded
-
1 teaspoon chili oil
-
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
Instructions
- 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.