Hot and Sour Soup/kim Malo 2
| Yield: | 1 Servings |
| Categories: | Chinese, Soups, Mushrooms |
| 8 | c | Chicken stock |
| 1/4 | lb | Shredded lean pork |
| 2 | lg | Dried black Chinese mushrooms; soaked and shredded |
| 2 | sl | Fresh ginger; (2 to 3) |
| 2 | Dried wood ears; soaked and shredded (optional) (2 to 3) | |
| 1/2 | pk | Firm tofu; drained and cut into 2"x1/4" strips |
| 1/4 | c | Shredded bamboo shoots |
| 1/4 | c | Sliced button mushrooms |
| 1/4 | c | Shredded cooked ham; (optional) |
| 1/2 | c | Vinegar |
| 1 | ts | White pepper |
| 3/4 | ts | Salt |
| 1 | ts | Toasted sesame oil |
| 3/4 | ts | Sugar |
| 1 | tb | Dark soy sauce |
| 1 | ts | Chili oil |
| 2 | Eggs; lightly beaten | |
| 1 | Scallion; shredded | |
| 4 | tb | Cornstarch |
Advertisement