Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Seaweed, Shredded
1/3 c Wood Ear Mushrooms,Softened
1/3 c Bean Curd, Shredded
1/4 lb Cooked Pork Loin, Shredded
1 ts Soy Sauce
2 tb Soy Sauce
4 tb Cornstarch
1 1/2 ts Sesame Oil
6 c Water
2 ts Sugar
3 tb Vinegar
1 ts Pepper
1 tb Coriander, Chopped
2 tb Scallions, Shredded
2 tb Ginger Root, Shredded
3 tb Water
2 Eggs, Beaten

Blanch the seaweed, wood ears and bean curd for 30 seconds in a
kettle of boiling water. Drain. Mix the pork loin with the first
measure of soy sauce, 1/4 of the cornstarch and 1/3 of the sesame
oil. Heat the first measure of water, the salt and sugar to boiling
in another kettle. Add the seaweed, wood ears and bean curd. Add the
pork loin when the water returns to a boil. Place the second measure
of soy sauce, vinegar, the remaining sesame oil, the pepper,
coriander, scallions and ginger root in a bowl. Mix. Set aside.
Dissolve the remaining cornstarch in the second measure of water. Add
to the soup. Turn off the heat. Add the beaten egg to the soup in a
thin stream, stirring all the while. Stir in the scallion mixture.
Ladle the soup into bowls. Serve hot.

Browse by categories