| 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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