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Mandarin Hot and Sour Soup recipe

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

  • In a stockpot, bring broth to a boil,add pork, mushrooms, tofu and bamboo shoots. Cook 2 to 3 minutes.
  • Add ham, vinegar, soy sauce, chili powder,salt, sesame oil, sugar and white pepper. If meats are not thoroughlycooked, simmer a bit longer, 1 to 2 minutes.
  • Just before serving, dissolve cornstarchin water and add slowly, cooking for 2 minutes. When thick, slowlypour in beaten eggs. Garnish with green onions. Serve immediatelyto prevent eggs from overcooking.

    Makes 6 servings.

    Mandarin Project- Hot & Sour Soup.m4v

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