4wood ear mushrooms, Soaked and shredded.(optional)
1sliceham, cooked, shredded(optional)
2eggs, lightly beaten
1/4 lbpork, lean
1/4 cupbamboo shoot, Shredded
2tablespoonsbutton mushrooms, sliced( canned)
2stalksgreen onions, chopped
1/4 white pepper
1/2 teaspoonsesame oil
3tablespoonscornstarch, disolved in 3 teaspoons of water
Bring soup stock to a boil, add.
shredded pork, black mushrooms and wood ears.
Cook 2-3 minutes.
Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.
Thicken with cornstarch and turn off heat.
Slowly pour in beaten eggs in a thin stream while stirring.
Garnish with green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
Otherwise the egg will be overcooked and spoil the appearance.
Soup should be quite hot and sour.
Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
“This version is unlike any other hot and sour soup I’ve had.It was delicious.It reminded me of a combination of egg drop and hot and sour soup. I made 1/2 recipe and used 2 cans chicken broth, 2 large wood ear mushrooms (not the black mushrooms) and used ham (not pork), and all other ingredients as listed.Thanks for posting this one.”
“This made a very yummy soup. A favorite of DH and mine when we eat out, this turned out great. I omitted tofu, ham and chili oil (b/c I forgot to pick them up at the store!) and subbed chicken for pork (chicken was ok, pork would have been better). This was a good way to have lots of mushrooms!ps it was even better the next day!”
“This was a good soup but I did have to add more flavorings.I increased soy sauce to 2 1/2 T, sesame oil to 2 tsp, sugar to 2 tsp, 2 tsp chili oiland much more salt and pepper.I used all the ingredients and additionally topped it with chopped fresh tomato just before serving.Once these ingredients were increased, this turned out tobe very good soup.Thank you Liara for posting this recipe.”