INGREDIENTS

INSTRUCTIONS

3
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 (mix the 4 TB  cornstarch
with 3 TB water) 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. One hint, even in using
others'  recipes. I've found that the small amount of sugar suggested
in these  recipes, used as a seasoning rather than a sweetner, makes a
real  difference -seems to highlight the sour from the vinegar and the
heat  from the pepper.  ~Kim Kim Malo kmalo19@idt.net  From ???@??? Sun
Sep 28 22:08:53 1997 Posted to EAT-L Digest  by JoAnn
<joannr@PCLINK.COM> on Apr 14, 1998

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”