| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 8 | c | Stock (type unspecified; I used chicken) |
| 1/4 | lb | Shredded lean pork |
| 2 | lg | Dried black Chinese mushrooms, soaked and shredded |
| 2 | sl | Fresh ginger (up to 3) |
| 2 | Dried wood ears; soaked and shredded (optional) (up to 3) | |
| 1/2 | pk | Firm tofu; drained and cut into 2"x1/4" strips |
| 1/4 | c | Shredded bamboo shoots |
| 1/4 | c | Sliced button mushrooms |
| 1/4 | c | Shredded cooked ham (optional) |
| 1/2 | c | Vinegar |
| 1 | ts | White pepper |
| 3/4 | ts | Salt |
| 1 | ts | Toasted sesame oil |
| 3/4 | ts | Sugar |
| 1 | tb | Dark soy sauce |
| 1 | ts | Chili oil |
| 2 | Eggs; lightly beaten | |
| 1 | Scallion; shredded | |
| 4 | tb | Cornstarch; thoroughly mixed into 3 Tb water |
INSTRUCTIONS
Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear. Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple minutes. Add cornstarch paste and cook until thick but clear. Remove from heat and drizzle in eggs, stirring to make threads. Garnish with scallions before serving. Notes -I tend to mix and match among the best ideas from various recipes, including these, when I make it. For example, the first recipe is the better one, I think, but I like the extra vinegar, dark soy and white (vs black) pepper from the second. Some recipes use red pepper flakes or chopped red peppers. I don't like the taste in this soup -it's hot, but the wrong sort of hot to my mind. However, you can add a tsp or so, if desired. I do usually add more white or black pepper than is given, though. Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Sep 4, 1997
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