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Name: Mandarin Hot and Sour Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 c Soup stock, 6-8 cups; 3 Dried black mushrooms 2-3*; 1/2 ts Sugar; 2 tb Sliced can button mushrooms; 1/2 Square bean curd (optional); 4 Dried wood ears (optional)*; 1 Slice cooked ham, shredded**; 3 tb Cornstarch in 3 T water; 3/4 ts Salt; 1 ts Chili Oil (optional); 4 tb Vinegar; 2 Eggs lightly beaten; 1/4 c Shredded bamboo shoot; 1/4 lb Pork, lean; 1/4 ts White pepper; 2 Stalks green onion, chopped; 1 tb Soy sauce; 1/2 ts Sesame oil

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INGREDIENTS

8 c Soup stock, 6-8 cups
3 Dried black mushrooms 2-3*
1/2 ts Sugar
2 tb Sliced can button mushrooms
1/2 Square bean curd (optional)
4 Dried wood ears (optional)*
1 Slice cooked ham, shredded**
3 tb Cornstarch in 3 T water
3/4 ts Salt
1 ts Chili Oil (optional)
4 tb Vinegar
2 Eggs lightly beaten
1/4 c Shredded bamboo shoot
1/4 lb Pork, lean
1/4 ts White pepper
2 Stalks green onion, chopped
1 tb Soy sauce
1/2 ts Sesame oil

Servings

INSTRUCTIONS

* Soaked and shredded. ** Optional 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. Serve immediately. 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

NOTES

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Mandarin Hot and Sour Soup

8 c Soup stock, 6-8 cups
3 Dried black mushrooms 2-3*
1/2 ts Sugar
2 tb Sliced can button mushrooms
1/2 Square bean curd (optional)
4 Dried wood ears (optional)*
1 Slice cooked ham, shredded**
3 tb Cornstarch in 3 T water
3/4 ts Salt
1 ts Chili Oil (optional)
4 tb Vinegar
2 Eggs lightly beaten
1/4 c Shredded bamboo shoot
1/4 lb Pork, lean
1/4 ts White pepper
2 Stalks green onion, chopped
1 tb Soy sauce
1/2 ts Sesame oil

* Soaked and shredded.   ** Optional   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. Serve immediately. 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 4 Servings

Calories: 358
Calories from Fat: 274 (77%)

Amt Per Serving		% DV

	Total Fat 30.4g	41 %
	Saturated Fat 10.3g	52 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 3.8g
Cholesterol 548mg		169 %
Sodium 381.6mg		13 %
Potassium 213.9mg		6 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3g
Protein 17.6g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 358

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