Title: Hot and Sour Soup #2
Categories: Soup
Yield: 4 Servings

2/3 c Dried Wood Ear mushrooms
2/3 c Dried Black mushrooms
2 ts Salt
1 ts Sugar
1/3 c Shredded tofu
1/4 c Shredded pork loin
2 tb Soy sauce
3 tb Vinegar
1 ts Sesame oil
1 ts Black pepper
3 tb Cornstarch
5 Eggs; lightly beaten
2 tb Shredded green onion
2 tb Shredded fresh ginger

Soak the wood ears and black mushrooms in hot water for 30 minutes or until
softened. Cut off the tough stems and shred (you want 1/3 cup of each,
shredded). Bring 6 cups water to boil with the salt and sugar. Add the
shredded mushrooms, tofu, pork, soy sauce, vinegar, sesame oil, and black
pepper. Stir well, reduce heat, cover, and simmer 5 minutes. Dissolve the
cornstarch in 3 tablespoons cold water. Stir into the soup. Turn off the
heat. Pour the eggs into the soup in a thin stream, stirring lightly. Stir
in the remaining ingredients. Serve.

MANDARIN DELIGHT

NORTH 7TH STREET, PHOENIX.

WINE: WAN-FU

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.