This restaurant-style Chinese soup is aperfect first course for a beef or chicken entr e. Thebeaten egg cooks into strings as it’s stirred into the broth– an unusual garnish for this flavorful dish.
Recipe: Mandarin Hot andSour Soup
8 cups chicken broth
1/4 pound pork, cooked and shredded
1 (4-ounce) can mushroom pieces and stems, drained
1/2 cup diced firm tofu
1/4 cup sliced bamboo shoots
1/4 cup diced cooked ham
4 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon sesame oil
1/2 teaspoon granulated sugar
1/4 teaspoon white pepper
3 tablespoons cornstarch
3 tablespoons water
2 large eggs, beaten
2 green onions, thinly sliced on the diagonal for garnish
Makes 6 servings.
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