| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Seaweed, Shredded |
| 1/3 |
c |
Wood Ear Mushrooms,Softened |
| 1/3 |
c |
Bean Curd, Shredded |
| 1/4 |
lb |
Cooked Pork Loin, Shredded |
| 1 |
ts |
Soy Sauce |
| 2 |
tb |
Soy Sauce |
| 4 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Sesame Oil |
| 6 |
c |
Water |
| 2 |
ts |
Sugar |
| 3 |
tb |
Vinegar |
| 1 |
ts |
Pepper |
| 1 |
tb |
Coriander, Chopped |
| 2 |
tb |
Scallions, Shredded |
| 2 |
tb |
Ginger Root, Shredded |
| 3 |
tb |
Water |
| 2 |
|
Eggs, Beaten |
INSTRUCTIONS
Blanch the seaweed, wood ears and bean curd for 30 seconds in a kettle of
boiling water. Drain. Mix the pork loin with the first measure of soy
sauce, 1/4 of the cornstarch and 1/3 of the sesame oil. Heat the first
measure of water, the salt and sugar to boiling in another kettle. Add the
seaweed, wood ears and bean curd. Add the pork loin when the water returns
to a boil. Place the second measure of soy sauce, vinegar, the remaining
sesame oil, the pepper, coriander, scallions and ginger root in a bowl.
Mix. Set aside. Dissolve the remaining cornstarch in the second measure of
water. Add to the soup. Turn off the heat. Add the beaten egg to the soup
in a thin stream, stirring all the while. Stir in the scallion mixture.
Ladle the soup into bowls. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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